Berehein na Forno

Aubergine in Coconut Cream

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 large aubergine, weighing about 1 lb.
  • ½ oz. butter, softened


Peel the aubergine and slice thinly. Butter an oven-proof dish and arrange the aubergine slices in it. Cover with the onions, sprinkle with the peppers, season to taste with salt and pepper and pour the coconut cream over it. Cover the dish with a lid, or with foil, and bake in a 350°F (gas 4) oven for