Eggplant with Coconut Ginger Sauce

Servings - 4 Prep time - 15 minutes Cook time - 30

Asian Atkins.com
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Ingredients

  • 3 Japanese eggplants, cut in 3/4
  • 3 Tbsp canola oil, divided
  • 3 green onions, chopped
  • 1/2 jalapeno pepper, finely chopped
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger
  • 1/2 cup unsweetened coconut milk
  • 1 Tbsp cilantro, chopped

Instructions

1

Heat 2 Tablespoons oil in large nonstick skillet over medium heat. Add eggplant cubes and cook 7-8 minutes, until golden; transfer to a bowl.

2

Heat remaining tablespoon oil and cook onions 3 minutes, until softened. Add ginger, jalapeno pepper, and garlic; cook 2 minutes more.

3

Return eggplant to skillet; pour in coconut milk. Mix well, cover, reduce heat to medium low and cook 15 minutes until eggplant is tender. Sprinkle with cilantro before serving.

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Apr 2005 Added