Moqueca med aubergine & kokos

Så gör du

1. Cut the eggplant into large chunks so it stays intact during simmering. Brown it in a hot pan in batches; crowding will make it steam.
2. Add onion, pepper and tomato and cook until the vegetables soften and the tomato begins to break down.
3. Pour in the coconut milk and reduce the heat to a gentle simmer. Cook about 15 minutes until the eggplant is tender but still holds its shape.
4. Taste before adding lime: the stew should be creamy and savory, with the lime providing the final lift rather than dominating it.
5. Finish with cilantro and serve over rice. Spoon the sauce around the eggplant rather than stirring aggressively, which can break it apart.

1. Cut the eggplant into large chunks so it stays intact during simmering. Brown it in a hot pan in batches; crowding will make it steam.
2. Add onion, pepper and tomato and cook until the vegetables soften and the tomato begins to break down.
3. Pour in the coconut milk and reduce the heat to a gentle simmer. Cook about 15 minutes until the eggplant is tender but still holds its shape.
4. Taste before adding lime: the stew should be creamy and savory, with the lime providing the final lift rather than dominating it.
5. Finish with cilantro and serve over rice. Spoon the sauce around the eggplant rather than stirring aggressively, which can break it apart.