Eggplant with Coconut-Ginger Sauce Recipe | @Atkins
Recipes

Eggplant with Coconut-Ginger Sauce Recipe

Print Pinterest
Atkins Eggplant with Coconut-Ginger Sauce
4.5g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.8g

Protein

14.9g

Fat

4.2g

Fiber

170.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 3 tbsp Canola Vegetable Oil
  • 16 oz Eggplant
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 0 1/2 pepper Jalapeno Peppers
  • 1 tsp Ginger
  • 0 1/2 tsp Garlic
  • 0 1/2 cup Coconut Milk (canned)
  • 0 1/16 cup Cilantro (Coriander)

DIRECTIONS

  1. 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.
  2. Dice the onions and jalapeno then mince the ginger and garlic.  Set each aside. 
  3. Heat remaining tablespoon oil and cook onions 3 minutes, until softened. Add ginger, jalapeno pepper, and garlic; cook 2 minutes more.
  4. 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.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Featured Low Carb Recipes