Stuffed eggplant "Caribbean"

Ingredients for 1 servings:

• 1 eggplant(s)
• 50 g basmati
• 1 carrot(s)
• 1 bell pepper(s), red, yellow or orange
• 1 tbsp raisins
• 1 small banana(s), maybe only 1/2
• 200 g tomatoes, chopped
• 75 ml coconut milk, unsweetened
• 1 tbsp coriander leaves
• 1 tsp chili
• salt and pepper
• Paprika powder
• cumin
• Cinnamon ,
• curry powder
• 1 tbsp desiccated coconut
• 1 tbsp yogurt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Delicious combination of eggplant, tomatoes, coconut and banana

Halve the eggplant lengthwise, scoop out the insides, and brush with a little oil. Cook the rice until tender, then chop the bell peppers and carrots, then mix with the raisins and cooked rice. Add 1-2 tablespoons of coconut milk, 1-2 tablespoons of curry powder, and additional spices to taste, and stuff the eggplant with the mixture. Mix the chopped tomatoes with the remaining coconut milk, chili, and additional spices. Finely slice the banana and add it to the mixture. Then spread the sauce over and around the stuffed eggplant in a baking dish. Bake in the oven at 170 degrees Celsius (convection oven) for about 30 minutes, sprinkle with coconut flakes after about 15 minutes. Sprinkle the coriander and, if desired, a few dollops of yogurt over the finished dish.