Ingredients

2 Talong
1 Minced onion
1 cup Coconut cream
2 tbsp Vegetable oil
4 tsp Salt
12 tsp Freshly ground black pepper

Preparation

Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve.