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.
Provided by Emmanuel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 34.7 g, Fat 28 g, Fiber 10.1 g, Protein 8.5 g, SaturatedFat 19.2 g, Sodium 2658.2 mg, Sugar 18.9 g
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