Egg plant stewed in coconut milk

photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Egg plant stewed in coconut milk

side dish, serves 4

8 small egg plants

200 ml.coconut milk

100 ml chicken stock

a few laurel leaves

quarter of a salted lemon washed and cut in pieces

1 teaspoon pink pepper

a few green leaves (for instance nasturtium or arugula)

Slice egg plants lengthwise, in quarters up to the stalk ( see picture). Put the coconut milk, chicken stock, laurel leaves,lemon and pink pepper in a pan and lay the egg plants in this. Bring to the boil, put lid on and leave to simmer for half an hour, taste if it needs extra salt and pepper. Serve the egg plants with the coconut sauce, stewed lemon and some fresh green leaves. Lovely with basmati rice.

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Thanks to the translation of Eileen Sharp (my mum..)