You are here

Baked Eggplant in Coconut Cream

Flavors.of.Asia's picture
Ingredients
  Eggplant 1
  Chopped onions 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Ground red chili peppers 1⁄4 Teaspoon
  Coconut cream 1 1⁄2 Cup (24 tbs)
  Chopped coriander 1 Tablespoon
Directions

GETTING READY
1) Peel the eggplant and slice thin.
2) Oil a baking tray.
3) Preheat oven to 350° F.

MAKING
4) Sprinkle the eggplant with onions, salt and chili peppers.
5) Pour coconut cream all over, cover with a piece of aluminum foil.

FINALIZING
6) Bake in oven for 45 minutes or until eggplant is tender.
7) Remove the foil and bake for 5 minutes more.

SERVING
8) Serve hot, garnished with chopped coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

Rate It

Your rating: None
4.05278
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 125

% Daily Value*

Total Fat 15 g23%

Saturated Fat 14 g69.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 524.7 mg21.9%

Total Carbohydrates 56 g18.7%

Dietary Fiber 3.9 g15.5%

Sugars 49.7 g

Protein 2 g4.8%

Vitamin A 7.4% Vitamin C 8.9%

Calcium 2.2% Iron 2.8%

*Based on a 2000 Calorie diet

0 Comments

Baked Eggplant In Coconut Cream Recipe