Layered Eggplant Dish
- 1 3/4 oz. Creamed coconut
- 5 Garlic cloves
- 1/2 Green chili seeded
- 1 inch Fresh ginger
- 1/4 tsp. Ground cloves
- 1/2 tsp. Ground cinnamon
- 1/2 tsp. Turmeric
- 1/2 Cup Coriander leaves
- 3 Tbsp. Oil
- 1 lb. Onions cut in 1/3 inch slices
- 1 1/2 lbs. Potatoes cut in 1/3 inch slices
- 1 lb. Eggplant cut in 1/3 inch slices
- 1 lb. Tomatoes cut in 1/3 inch slices
- Salt and pepper
Dissolve creamed coconut in 1/2 cup of boiling water. Add garlic, chili, ginger, cloves, cinnamon, turmeric, coriander, salt, pepper, dissolved coconut cream in a food processor and blend to a paste.
Dip each vegetable slice in paste. Cover bottom or pot with oil and place vegetables slices in layers beginning with onions, then potatoes, eggplants, and finish with tomatoes as the top layer.
Put lid on and cook on very low heat for an hour or until vegetables are very soft.
Turn out carefully on a serving platter so that layers remain. Serve hot with bread or chapatis.