Eggplant in coconut sauce

Ingredients for 4 servings:

• 850 g eggplant(s)
• 1 tbsp salt
• 8 tbsp oil
• 2 onions, cut into rings
• 2 cloves garlic, crushed
• 6 tomatoes, peeled and chopped
• 300 ml coconut milk
• 2 tbsp desiccated coconut
• pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

Recipe from Martinique

Cut the eggplant into 1 cm thick slices, season with salt, and place them in a colander. Weigh them down with a plate or similar and let them stand for 20 minutes. Rinse off any juices and pat the eggplant dry with a kitchen towel. Heat 6 tablespoons of oil in a pan, fry the eggplant slices for 10 minutes, turning once. Drain on kitchen paper. Heat the remaining oil in the same pan, add the onions, and fry for 5 minutes over medium heat. Add the tomatoes and garlic, and cook for another 3 minutes, stirring. Pour in the coconut milk. Season to taste with salt and pepper. Layer the eggplant slices in a baking dish, pour the sauce over them, and cover with aluminum foil. Bake in a preheated oven at 180°C (top/bottom heat) for 30 minutes. Remove the aluminum foil, sprinkle the desiccated coconut over the eggplant, and bake for another 5 minutes.