Tuesday, 22 May 2012

Eggplant, Fijian Style

This is a version of a dish we enjoyed very much while we were in Fiji. I have just modified it to make it a little healthier. Provided you follow the instructions below the dish uses very little oil for frying. This dish makes a lovely side, especially to fresh vegetables, roast potato or of course taro. Serves 6-8


2 medium eggplant, sliced
1 cup Besan flour (Chickpea)
1 cup water
1 Tbs olive oil plus oil for frying
21/2 tsp Celtic sea salt
1 400ml can coconut cream
1 small onion, sliced
1 fresh tomato, sliced


1. Soak the eggplant slices in a bowl of salted water for about 20 minutes and drain. (not essential but recommended especially if the eggplants are a little green) 
2. Whisk together the besan flour, water, 1 Tbs olive oil and 2 tsp salt to form a batter
3. Heat a large non stick fry pan to a medium heat. (the fry pan must have a lid)
4. Dip the slices of eggplant in the batter and place in slightly oiled pan. 


5. Cover with the lid and leave for a couple of minutes, until the underside is browned. 
6. Lift lid and pour 1/8th of a cup of water in spaces between eggplant and cover immediately. 
7. Leave until all water absorbed, then drizzle a very small amount of oil on the top of the eggplant slices and flip them. 
8. Repeat  steps 5 to 7 for the other side of the eggplant slices. The eggplant inside the batter should be tender and cooked and the batter surrounding it browned.
9. Repeat steps 4 to 8 until all eggplant is cooked


10.Layer eggplant in a medium baking dish with the onion slices

11. Mix 1/2 tsp salt into coconut cream and pour over eggplant
12. decorate with tomato slices

 13. Bake in the oven at 180 degrees Celsius for about 30-40 minutes.

" The meek shall eat and be satisfied: they shall praise the LORD that seek him: your heart shall live for ever."  Psalms 22:26

Posted By: Natasha Mansour


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