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Coconut Eggplant Surprise

What you need: 

1/2- 3/4 lb eggplant, halved
1 can coconut milk
1 cup frozen peas
1 can chickpeas
1 1/2 cups cooked (leftover) brown rice
chopped shallots
salt and pepper to taste

What you do: 

In a preheated 350 degree oven, place the eggplant on a cookie sheet or shallow baking pan (skin side down). Let it bake for 20-25 minutes.
Meanwhile, in a large mixing bowl combine all of the remaining ingredients and mix.
When the eggplant is done, scoop it out of its shell and add it to the mixing bowl with the other ingredients.
Transfer this mixture to a casserole dish, cover with foil, and place it in the oven for an additional 25 minutes. This casserole is great with crusty bread and a salad.

Preparation Time: 
50 minutes
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

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

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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!

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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.

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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...

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