Krystelle and Pio's Vege Bake



5 whole Eggplants (peeled and sliced)
1 Pumpkin (Peeled, deseeded and sliced the same size as the eggplant)
Virgin Coconut Oil to fry
1 bunch of Rourou approximately 20-25 young Taro leaves (chopped)
4 Brown Coconuts to make coconut cream or 2 tins of Coconut Cream
2 Tomatoes (sliced)


  1. Lightly coat eggplant and pumpkin in coconut oil, season with salt and pepper then grill until golden brown and softened.
  2. Dry fry rourou till the leaves have completely broken down (at least 20-30 minutes, to avoid itchy throat it must be well cooked) you should have a thick paste that’s reduced to half the size of the raw ingredients
  3. Layer ingredients in an oven dish ( eggplant and pumpkin then rourou paste) pour thick coconut cream on top, garnish with tomato slices, and top with a little more coconut cream then bake for 20minutes.

Team Fiji Recipes Krystelle and Pio

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