Eggplant Fillets with Cream Sauce recipe

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Ingredients

2 eggplants, quartered and cut into 1/2 inch strips
½ cup soy sauce
1 cup unsweetened coconut cream
2 cups seasoned tomato sauce
1 tablespoon miso paste
1 tablespoon lime juice
1 ½ tablespoons vegetable oil
1 dash sesame oil

Nutrition Info

392.1 calories
carbohydrate: 34.7 g
cholesterol: : -
fat: 28 g
fiber: 10.1 g
protein: 8.5 g
saturatedFat: 19.2 g
servingSize: -
sodium: 2658.2 mg
sugar: 18.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel some, but not all, skin from eggplant. Place eggplant in a shallow dish and cover with soy sauce. Allow to marinate for 1 hour, turning eggplant occasionally.

  2. In a medium saucepan, mix together coconut cream, tomato sauce, miso paste, and lime juice. Place over low heat and allow to simmer, stirring occasionally. When sauce comes to a boil, remove from heat and cover with lid.

  3. Heat vegetable oil and sesame oil in a wok over high heat. Fry eggplant filets a few at a time, until golden brown on both sides. You may need to replenish oil between batches. Serve eggplant over rice or noodles, with sauce spooned over top.

Recipe Yield

4 servings

Recipe Note

An invigorating, Asian influenced dish. Serve eggplant on a bed of Asian green bean vermicelli, or rice, and top with sauce. Excellently complimented by a chilled, dry white wine. This is a recipe I created recently. It is a work in progress, so I would welcome feedback.

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