AUBERGINES AU LAIT DE COCO/BINGANE LA HANADZI / RECETTE MAHORAISE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while still providing flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often more accessible.

Slice aubergines and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse and pat dry the aubergines to remove excess salt.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add diced tomatoes and chopped bell peppers; cook until softened, about 5-7 minutes.

Incorporate the aubergines into the skillet; stir to combine.

Pour in coconut milk and add ground coriander and cumin; stir well.

Season with salt and black pepper to taste; bring to a gentle simmer.

Cover and cook for 15-20 minutes until aubergines are tender.

Finish with a squeeze of lime juice and garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens