Eggplant in Coconut Milk

Masak Terong Santen

(1 vote)

2 medium eggplant
1 tablespoon vegetable oil
1 tablespoon ground hot red peppers
1 cup coconut milk
1 medium onion sliced thin

Wash the eggplant and cut in 1 1/2 inch cubes or 1 inch strips 2 inches wide. Heat the oil and fry the onion 1 minute. Add red pepper and fry another minute. Add coconut milk and eggplant and bring to a boil and simmer 25 minutes, until coconut milk is absorbed.

3 servings



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