Tribewanted: Vorovoro

It’s amazing how many delicious delights come out of the busy, little kitchen on Vorovoro and it’s even more astounding how the kitchen girls have adapted to all our special requirements! This week we bring to you a scrumdiliumptious, savoury vegetarian dish which is very popular amongst us Veggies on the island. This dish has also gone down extremely well (literally) with all the meat eaters and fish lovers that have washed up on our sandy shores; so grab a few egg plants, start pealing the onions, beat up the batter and get ready for an island feast!

AUBERGINE IN COCONUT MILK (Baigani vaka lolo) Serves 4

INGREDIENTS:
4 aubergines (or egg plant as we know it in Vorovoro!)
4 tomatoes
½ onion
½ clove of garlic
2 cups of coconut cream (If you would like to do this island style; grab 2 coconuts, grate the flesh, then add the coconut water and squeeze with your bare hands! Then strain enough for 2 full cups!)
1 cup soya bean oil or olive oil
Salt and pepper to taste

BATTER INGREDIENTS:
1 egg
1 cup flour
½ tsp baking powder
2 dessert spoon custard powder
1 ½ cups of water
1 pinch salt

METHOD:

First of all, the batter mixture needs to be made!
Put the flour, baking powder, custard powder (crazy but it works!) and salt into a small bowl and pour in the water.
Add in the egg. Splat!
Mix together.
If the dough feels too thick and lumpy, add a little more water until it’s a slightly runny consistency.

Then onto the exciting veggie preparation!
Chop the tomatoes and slice the onions and garlic.
Cut the aubergine lengthways into strips.
Dip them into the batter.
Add a little oil into a frying pan and heat.
Place the aubergine carefully into the frying pan and turn until brown and sizzled!
Cover the bottom of a pot or baking tray with foil and add the battered aubergines.
Then scatter the chopped onions and tomatoes on top.
Sprinkle over a little salt and pepper…
Splash the coconut milk liberally across the veg.
Heat the pot until the coconut milk boils (about 10 minutes!)
Test the aubergine to make sure it’s tender…

Ready to eat! Vakarau kana!

SERVING TIP FROM FRANCIS:

‘Tastes nice with herbs from da garden. Io, you just pick some herbs like basil, coriander, the chives, something like that. Then you put it on top the eggplant. Gives good flavour, yesss. Wana navu!’

To make it even tastier, sprinkle with cheese when hot and serve with fresh, home grown vegetables. Also to mix it up, you can always vary this dish with sliced pumpkin instead of aubergine.

Delish! Vina’a va’a levu Francis!