Melting Eggplant with Coconut Milk and Green Jalapeno

Recipe for 6 people.

Preparation 5 mins.

Cooking 30 mins.


  • 3 beautiful eggplants.
  • 400ml coconut milk.
  • 1 bunch of coriander or flat-leaf parsley.
  • 400 g of fresh tomatoes.
  • 100 g tofu, diced
  • Soy sauce and optional coarsely chopped peanuts.


  • 5g fennel seeds
  • 1 C. fenugreek
  • 1 C. turmeric _
  • 1 C. ginger
  • 2 cloves garlic
  • 1 dash of Green Jalapeno flakes
  • 1 onion
  • 4 cloves

    1. Preheat your oven to 210°C (Th.7). Rinse and cut the aubergines into large cubes without peeling them. Place them skin side down on a baking sheet lined with baking paper, sprinkle with salt or a drizzle of soy sauce.
    2. Drizzle with olive oil and bake for 12 minutes.
    3. In a casserole dish or a thick-bottomed saucepan, heat a drizzle of mustard oil (or replace with sunflower or peanut oil) over medium heat and add the fennel seeds and fenugreek and onion, brown 2 to 3 minutes. Then add the rest of the spices except the green Jalapeno flakes.
    4. Incorporate the tomatoes cut into small pieces as well as the tofu and the roasted eggplants. Pour in the coconut milk and green Jalapeno flakes, mix well.
    5. Cook over low heat for about 15 minutes until the sauce thickens.
    6. Serve hot with white rice. Sprinkle with fresh coriander leaves and crushed peanuts for more delicacies.


    For the seasoning we recommend the Pink Salt from Bolivia and the pearl of long red pepper.

    Treat yourself !

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