Eggplant with Coconut-Ginger Sauce Recipe
![Atkins Eggplant with Coconut-Ginger Sauce](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/5002571ca0ee8beb5c66b2a2a1dd25da_0cf4d2be-4f5f-4c6b-8d9f-2a97a95ea284.png)
4.5g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
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](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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3 tbsp Canola Vegetable Oil
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16 oz Eggplant
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3 medium (4-1/8" long) Scallions or Spring Onions
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0 1/2 pepper Jalapeno Peppers
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1 tsp Ginger
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0 1/2 tsp Garlic
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0 1/2 cup Coconut Milk (canned)
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0 1/16 cup Cilantro (Coriander)
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.
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.