Coconut Eggplant Surprise

[akimsey]

this recipe was simple and different from the norm. since the amount of coconut milk was vague i used 200 ml and it was just a little bit too much. i added frozen spinach and used onion instead of shallots. i also put in alot of red pepper. i can't quite put my finger on what spices other this recipe needs, but it definitly needs something...

[GuamMom]

I thought this was OK though rather bland. I used 1/2 can of coconut milk as I thought a full can (14 oz) would be too soupy. My eggplant was larger than 1/2 pound and took considerably longer than 20 minutes at 350 degrees to become soft. The globe eggplant I used  probably required a hotter oven to actually become scoopable. This definitely needs some other seasoning.

[kookoo4couscous]

Hey, guys.
Looking over the comments I do realize that I threw this up on the website in a hurry...and the measurements with the coconut/leftover brown rice could be adjusted along with the seasonings.

If I may?
-Try 1 cup to 1/12 cups cooked brown rice per 14 oz can of coconut milk. (14 oz is the standard amount in a can.)

-I highly recommend adding 1/4 cup of chopped cilantro

-add in a 1/2 teaspoon of ground cumin for a more exotic flavor

You may also add 3-4 cloves of fresh garlic crushed to the recipe...however realize that this will take it into a more alfredo-tasting base, nullifying the coconut flavor.

I hope you enjoyed my additions!

[kookoo4couscous]

2 cups of brown rice.  (Sorry, I'm a knucklehead.)