Eggplant with Coconut-Ginger Sauce Recipe
Cook Time: 30 Minutes
Phase: Phase 1
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)
- 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.
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