Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!