- 2 eggplants, quartered and cut into 1/2 inch strips
- 1/2 cup soy sauce
- 1 cup unsweetened coconut cream
- 2 cups seasoned tomato sauce
- 1 tablespoon miso paste
- 1 tablespoon lime juice
- 1 1/2 tablespoons vegetable oil
- 1 dash sesame oil
- 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.
- 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.
- 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.
10/15/2019
recipepes.com
eggplant fillets with cream sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
