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The deep black violet color of the eggplants do have a mystic impression to me. The skin is glossy and bright. When I see them in the store they always have my attention. Eggplants are not easy to cook. A good meal must bring the taste to the point otherwise I do not like it. Sometimes eggplants are too oily or too dry. By checking a new taste, I found the right combination for eggplants. Why not combine the sweetness of the coconut with the freshness of the eggplant?
Vol-au-Vent with Eggplants and Coconut Milk
(for 4 persons)
Cut eggplants in rounds. Sprinkle with salt. Leave for 5 minutes. Heat non stick frying pan with olive oil. Cook eggplants over medium heat until golden. Chop onions and chili. Heat olive oil in frying pan. Add curcuma, onions and chili. Simmer for 2 minutes until glazy. Add coconut milk and eggplants. Cook for 10 minutes over medium heat. Add chickpeas. Season to taste with salt and black pepper.
Keep vol-au-vent warm. Place them on preheated plates. Add egpplant mixture. Garnish with cilantro.
Shopping list:
Vegetables: 18 oz (600g) eggplants, 1 onion
Dough, Pasta: 8 vol-au-vents
Spices: 1 chili, black pepper, salt, 1 tbsp. turmenic
Herbs: 1 bunch cilantro
Oil, vinegar: 4 tbsp. olive oil
Asia ingredients: 16 fl oz (5 dl) coconut milk
Pulses: 1 tinned chickpeas
The deep black violet color of the eggplants do have a mystic impression to me. The skin is glossy and bright. When I see them in the store they always have my attention. Eggplants are not easy to cook. A good meal must bring the taste to the point otherwise I do not like it. Sometimes eggplants are too oily or too dry. By checking a new taste, I found the right combination for eggplants. Why not combine the sweetness of the coconut with the freshness of the eggplant?
Cut eggplants in rounds. Sprinkle with salt. Leave for 5 minutes. Heat non stick frying pan with olive oil. Cook eggplants over medium heat until golden. Chop onions and chili. Heat olive oil in frying pan. Add curcuma, onions and chili. Simmer for 2 minutes until glazy. Add coconut milk and eggplants. Cook for 10 minutes over medium heat. Add chickpeas. Season to taste with salt and black pepper.