Spicy Coconut Eggplant (version II)
1 large eggplant
To Prepare the Fresh Coconut Cream
2 large onions
12 ounces fresh coconut cream @
8 ounces milk
8 ounces heavy cream
2 large dry (brown) coconuts
6 ounces grated Parmesan cheese
to taste, hot red pepper flakes
to taste, salt
Split the dry coconuts in two and drain and reserve the water
Scrape the white coconut meat away from the brown shell and then grate the
meat using a food processor or a hand grater.
Allow this freshly grated coconut to infuse with the milk and cream for at least two hours,
then strain using cheesecloth, squeezing out all the liquid.. that is ..all the "goodness".
This is your cream of coconut.*
For the Curry
Thinly slice the eggplant (skin on) and the peeled onions.
In a small oven-proof casserole layer the ingredients in the following sequence, beginning at the bottom.
Repeat the sequence until the casserole is filled
Finish with the a layer of eggplant and sprinkle with the red pepper flakes and then topped off with the grated Parmesan cheese.
Bake in a 375 degree F. oven for 35-45 minutes.
Remove from oven, it should be bubbling around the edges.
Let cool for 5 to 10 minutes and then slice and serve just like you would with a lasagna.
*Unsweeteded canned cream of coconut may be substituted, but is not reccommended.
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