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.

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.

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.

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.

Per Serving: 392 calories; protein 8.5g; carbohydrates 34.7g; fat 28g; sodium 2658.2mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .