2 medium eggplants
2 large bunches scallions,
shallots or onions, chopped (2 cups)
1 tsp salt
1/2 tsp. chili flakes
or fresh chilies to taste
2 tsp. chipotle powder
2 cans coconut milk
garlic, preferably elephant
garlic, thinly sliced.
Thinly slice eggpants.
Arrange 1/2 of slices in a buttered
ovenproof dish.
Sprinkle with sal,chilies, garlic and sesame seeds.
Repeat until all used
up. Pour coconut
milk over. Bake
covered at 350 F for 30 minutes.
Increase temperature
to 425 F for 15 minutes. until eggplant
is tender. Remove
cover and reduce liquid if necessary.
