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What You Need:
(To Serve: 4 to 6)
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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
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 325°. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 9-by-13-by-2 inch baking dish.
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2. Arrange half the eggplant slices in the baking dish, overlapping them if necessary. Scatter 1 cup of the onions evenly over the top.
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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.
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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.
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