Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) Recipe

Name: Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 purple eggplant; 3 Tbsp coconut milk; 2 tomato, diced; 1 chunk ginger, crushed; 100 g anchovy / small shrimp, fried briefly; 250 ml water; 5 spring onions; 2 cloves garlic; 5 large red chilies; 8 cayenne peppers (to taste); 2 hazelnuts; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1 tsp shrimp paste; to taste Sugar and salt

Servings: persons

5 purple eggplant
3 Tbsp coconut milk
2 tomato, diced
1 chunk ginger, crushed
100 g anchovy / small shrimp, fried briefly
250 ml water
5 spring onions
2 cloves garlic
5 large red chilies
8 cayenne peppers (to taste)
2 hazelnuts
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 tsp shrimp paste
to taste Sugar and salt

1
Wash the eggplant, cut from the tip to the base (do not to break apart, leave the top end uncut).
2
Soak eggplant in salted water about 10 minutes.
3
Steam, friy, or grill the eggplant until wilted (not too done, so it still feels crunchy).
4
Arrange in a serving dish and set aside.
5
SAUCE: Saute ground spices until fragrant, add the coconut milk and mix well.
6
Add water and cook until boiling.
7
Add diced tomatoes and remove from heat.
8
Pour sauce and other seasoning above on top of eggplant, top with the already fried anchovies or shrimp.
9
Ready to be served!

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 purple eggplant, 3 Tbsp coconut milk, 2 tomato, diced, 1 chunk ginger, crushed, and more.

Yes, Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

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