Stuffed Eggplant With Toasted Coconut - cooking recipe

Ingredients

2 cloves garlic, peeled and finely chopped
4 None lemons, zested
4 tbsp breadcrumbs
1 bunch fresh cilantro, leaves finely chopped, a little reserved for garnish
1/2 cup coconut flakes
2 tbsp canola oil
2 None eggplants, halved lengthwise, flesh scooped out leaving 1/3 inch fresh inside, chopped and salted
1 lb cabbage, cut into strips
2 None onions, peeled and cut into strips
1-2 pinches curry powder

Preparation

To make the coconut topping, combine garlic, lemon zest and breadcrumbs. Add cilantro and coconut flakes. Season and set aside.
Preheat oven to 325\u00b0F. Heat oil in a nonstick frying pan, add chopped eggplant flesh, cabbage and onions and cook for about 5 mins, stirring. Sprinkle in curry powder and season. Transfer mixture to eggplant shells and cover with coconut topping. Bake for about 50 mins. Remove from oven and sprinkle with reserved cilantro. Serve hot.