Baigani va Miti

It’s a 100% vegetarian version of our famous Kokoda or Oka. In this recipe we added a can of tuna (because you know we like our fish), however if you want a full vegetarian dish, do not add the tuna.

Traditionally, the eggplant is usually cooked over open fire which gives it that nice smoky flavor and is the point of difference for this dish.

This recipe serves 4 people, however to serve more mouths, just double or triple the ingredients and away you go.

Oh and last thing serve with either a side of dalo, cassava, sweet potato, kumara or even potato.

RECIPE: 

1 x Eggplant

1 x can coconut milk

3 x firm tomatoes 

1 x onion

1 x lemon

2 x cans of Tuna

Chilli

Salt and Pepper

Coriander for Garnish (optional)

Method

Step 1 - Make Miti (coconut sauce)

Shake the can well

Open and add to a mixing bowl

Dice onions and then add to mixing bowl

Dice tomatoes and add that in too

Give it a mix

Season with salt and pepper

Taste (add more salt and pepper if required)

*Key with Miti ( or cooking with coconut milk/cream) is to have good amount salt because it helps bring out the flavor of the coconet. 

Step 2 – Fry the Eggplant 

Heat oil over medium heat

Cut the Eggplant into thin slices

Once oil is hot, add eggplant in a few at a time 

Once cooked on one side, flip over and cook the other side

Step 3 – Combine all ingredients

Once all the Eggplant is cooked, add them to a flat baking dish, and using a fork shred it into bite sized slices

Add Miti over the top