Eggplant with Coconut-Ginger Sauce
4.5g
Net Carbs
1.8g
Protein
14.9g
Fat
4.2g
Fiber
170
Calories
Ingredients:
- 1/16 cup Cilantro (Coriander)
- 3 tablespoons Canola Vegetable Oil
- 1 teaspoon Ginger
- 16 ounces Eggplant
- 3 medium (4-1/8" long) Scallions or Spring Onions
- 1/2 cup Coconut Milk (canned)
- 1/2 teaspoon Garlic
- 1/2 Jalapeno Peppers
Directions:
- Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add eggplant cubes and cook 7 to 8 minutes, until golden; transfer to a bowl.
- Dice the onions and jalapeno then mince the ginger and garlic. Set each aside.
- Heat remaining tablespoon oil and cook onions 3 minutes, until softened. Add ginger, jalapeno pepper, and garlic; cook 2 minutes more.
- 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.
