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.
1 x Eggplant
1 x can coconut milk
3 x firm tomatoes
1 x onion
1 x lemon
2 x cans of Tuna
Salt and Pepper
Coriander for Garnish (optional)
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