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 caloriescarbohydrate: 34.7 gcholesterol: : -fat: 28 gfiber: 10.1 gprotein: 8.5 gsaturatedFat: 19.2 gservingSize: -sodium: 2658.2 mgsugar: 18.9 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Fillets with Cream Sauce
Directions
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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.