Eggplant With Coconut-Ginger Sauce

By á-174942

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

Details

Servings 4

Preparation

Step 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.

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