METHOD

1. Peel the plantain and cook in boiling water. Once tender, drain and let cool.
2. Peel and dice the sweet potatoes and mangoes then dice the tomatoes and eggplant. Set aside.
3. Heat a pan and sweat the onions, ginger and turmeric then add the sweet potatoes and sauté for 10 mins, then add the eggplant, mango and tomatoes continue to sauté.
4. Pour the coconut cream into the pan and slow cook until all the vegetables are tender and cooked through.
5. Add salt and pepper to taste and some fresh coriander.
6. Slice the cooked plantain and place the first layer in the pan, lay the vegies on top and repeat the same process to make two layers. Add coconut cream (pour evenly over the whole dish) and bake for 10 – 15 mins.
7. Take out of the oven when ready and sprinkle some of roasted grated coconut flesh on top. Top with some river fern shoots and cut into portion sizes and serve.