Ingredients and Weight:
- Brinjal (Eggplant) - 500 grams
- Coconut Milk - 1 can (about 200 ml)
- Red Onion - 1 medium, chopped
- Garlic - 3 cloves, crushed
- Fresh Basil - 10 leaves, chopped
- Salt - 1 teaspoon
- Black Pepper - 1/2 teaspoon
- Vegetable Oil - 2 tablespoons
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Slice the eggplant into 1/2 inch thick rounds and arrange on a baking sheet.
- Drizzle with vegetable oil and season with salt and pepper.
- Roast in the preheated oven for 20 minutes, or until tender and golden brown.
- Meanwhile, heat a deep frying pan or pot and add the chopped onion and crushed garlic. Saute for 2-3 minutes until the onion is soft.
- Add the coconut milk to the pan and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- Add the roasted eggplant to the coconut milk mixture and let it cook for another 10 minutes.
- Lastly, add the chopped fresh basil and let it simmer for another minute before serving.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- The dish has a rich, creamy coconut flavor with a slight tang from the eggplant.
- The combination of roasted eggplant and coconut milk makes for a unique and flavorful dish.
- It's hearty and goes well with a variety of side dishes or as a main course with rice or bread.
User Comments:
- "This dish was amazing! The combination of flavors was unexpected but delightful."
- "I loved the creamy coconut milk paired with the roasted eggplant. The dish was rich and filling."
- "This dish was a bit too rich for my taste, but I still enjoyed the unique flavor combination."
Special Precautions and Tips:
- Be sure to use full-fat coconut milk for a richer, creamier dish.
- Adjust the seasoning according to your taste preference.
- If you want to make this dish vegetarian, use vegetable oil instead of animal fat-based oil.
