Eggplant With Coconut-Ginger Sauce Recipe - Cooking Index
Eggplant With Coconut-Ginger Sauce Recipe - Cooking Index
| 3 | Japanese eggplants - cut 3/4" cubes | |
| 3 tablespoons | 45ml | Canola oil - divided |
| 3 | Green onions - chopped | |
| 1/2 | Jalapeño pepper - finely chopped | |
| 1 | Garlic - pressed | |
| 1 teaspoon | 5ml | Freshly-grated ginger |
| 1/2 cup | 118ml | Unsweetened coconut milk |
| 1 tablespoon | 15ml | 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.
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
Description:
"Japanese eggplants are long, slender and not bitter. In this recipe, their silken texture is accentuated with creamy coconut milk."
Source:
Atkins Cookbook at http://atkinscenter.com
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