Fried Eggplant Smothered with Sauteed Egg (IHUTILINANGA)
- 65 ml instant coconut milk
- 3 eggplants, cut in two and then cut to taste
- 2 eggs beaten
- 2 pcs red chili, cut diagonally
- 6 red onions thinly sliced
- 1 diced tomatoes
- 2 tsp ground red chili
- 3 Tbsp oil for frying
- Fry the eggplant, drain and arrange on a serving plate.
- Saute onion and chili slices until fragrant.
- Add the minced chili, salt and tomatoes.
- After softened, add the beaten egg.
- Stir until thick, then pour in coconut milk and bring to a boil.
- Arrange on top the fried eggplant, ready to be served.
milk, eggplants, eggs, red chili, red onions, tomatoes, ground red chili, oil
Taken from cookpad.com/us/recipes/266849-fried-eggplant-smothered-with-sauteed-egg-ihutilinanga (may not work)