2 small eggplants or 1 large one, peeled and sliced into thin rounds
3 medium onions, sliced into thin rings
salt and black pepper to taste
2 cups of coconut milk
1 finger-length hot pepper, seeded and finely chopped
2 small eggplants or 1 large one, peeled and sliced into thin rounds
3 medium onions, sliced into thin rings
salt and black pepper to taste
2 cups of coconut milk
1 finger-length hot pepper, seeded and finely chopped
Place the eggplant slices in a shallow baking dish
Cover with onion rings
Sprinkle with salt and black pepper to taste
Pour the coconut milk over the top and sprinkle with chopped hot pepper
Cover with aluminum foil and bake at moderate heat (180°C) for about 45 minutes
Remove the foil and bake for an additional 5 minutes
Serve in four sections.