1 large or 2 smaller eggplants, peeled and sliced into thin rounds
3 onions, sliced into thin rounds
Salt and black pepper to taste
1 cup coconut milk
1 cup milk
1 bell pepper, seeded and finely chopped
1 large or 2 smaller eggplants, peeled and sliced into thin rounds
3 onions, sliced into thin rounds
Salt and black pepper to taste
1 cup coconut milk
1 cup milk
1 bell pepper, seeded and finely chopped
Arrange the eggplant slices in a shallow baking dish
Place the onion rings on top
Sprinkle with salt and black pepper
Combine the coconut milk and milk, and pour over the onions
Dust with chopped bell pepper
Cover with aluminum foil and bake in a moderate oven (180°C) for 45 minutes
Remove the foil and bake for an additional 5 minutes
Serve in 4 portions.
