Eggplants in Tomato-Coconut Sauce

Ingredients:

• 850 g eggplants
• 1 tablespoon salt
• 8 tablespoons olive oil
• 2 onions
• 2 garlic gloves
• 6 tomotoes
• 2 oz coconut milk

Steps:

1. Cut eggplants in medium thick slices, sprinkle with salt and let soak for 20 min. Wash of the salt and dry with kitchen paper towels. Fry in enough good olive oil until light brown from both sides. Put them aside on paper towels to dry off some of the oil.
2. Cut onions in rings, fry the onion rings in the same oil until light brown. Add squeezed garlic and tomatoes and cook for 3 min. Add the coconut milk, add salt and pepper to taste. Stir constantly.
3. Put layer of eggplants in an ovenproof dish, cover with the sauce, add another layer eggplants, cover with sauce. Sprinkle with grated coconut.
4. Cover with foil and bake for 30 min. in the oven at around 350 F (180 C).

Contact Information

Sea-U Guest House
Tent Bay
St Joseph
Bathsheba
Barbados

Phone:	+1-246-433-9450
Fax:	+1-246-433-9210

Innkeeper(s)
Uschi Wetzels

Rates:
$109 - $209

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