Aubergine Loaf

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

The coconut milk gives this Aubergine Loaf a Caribbean flavour – the inspiration comes from a recipe by Alice Wooledge Salmon in Homes and Gardens. It makes a change from the much-loved combination of aubergine and tomato. We usually serve it as a first course, with a tomato sauce or salad, though it makes a marvellous partner with lamb.