Eggplant Fillets with Cream Sauce

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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 392 Calories

Ingredients

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

Recipe Instructions

Step 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.n

Step 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.n

Step 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.n