Eggplant With Coconut-Ginger Sauce

Eggplant With Coconut-Ginger Sauce
Eggplant With Coconut-Ginger Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    Japanese eggplants cut 3/4" cubes

  • 3

    tablespoons canola oil divided

  • 3

    green onions chopped

  • 1/2

    jalapeño pepper finely chopped

  • 1

    clove garlic pressed

  • 1

    teaspoon freshly-grated ginger

  • 1/2

    cup unsweetened coconut milk

  • 1

    tablespoon chopped cilantro

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. Heat remaining tablespoon oil and cook onions 3 minutes, until softened. Add ginger, jalapeño 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. This recipe yields 4 servings. Carbohydrates: 10 grams Net Carbs: 6.5 grams Fiber: 3.5 grams Protein: 2 grams Fat: 16.5 grams Calories: 185

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