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  Added: Jul 21, 2006  •  Visited (1345)  •  Print version Print this recipe (124)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Eggplant In Coconut Cream
(Berehein Na Forno)
What You Need:
  • 1 tablespoon butter, softened
  • A 1½-to 2-pound eggplant, peeled and cut lengthwise into ¼-inch-thick slices
  • 2 cups finely chopped onions
  • ½ teaspoon crushed red pepper
  • 1½ teaspoons salt
  • Freshly ground black pepper
  • 3 cups coconut cream made from 3 cups coarsely chopped fresh coconut and 3 cups light cream

  • How To Cook:
    1. Preheat the oven to 325°F. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 9-by-13-by-2 inch baking dish.

    2. Arrange half the eggplant slices in the baking dish, overlapping them if necessary. Scatter 1 cup of the onions evenly over the top.

    3. Cover with the remaining eggplant and then the remaining cup of onions. Sprinkle the surface with the red pepper, salt and a few grindings of black pepper, and pour in the coconut cream.

    4. Cover tightly with foil and bake in the middle of the oven for 45 minutes. Then remove the foil and bake uncovered for 10 minutes longer, or until the eggplant is lightly browned. Serve at once.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Caribbean Islands
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Fruits » Coconut
    Main Ingredient » Dairy » Cream
    Dish » Appetizers


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