Eggplant With Coconut-Ginger Sauce

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Eggplant With Coconut-Ginger Sauce

 

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

 

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.

Makes 4 servings.

Calories 135, Fat 16.4 g, Carbs 10 g, Sodium 25 mg, Fiber 3.5 g.