I had some leftover coconut milk and pot sticker dipping sauce and made this amazingly tasty eggplant dish. Its aroma is sure to make people say "Wow, what's cooking?!"
1 tbs olive oil
1/2 onion, cut into 1 inch pieces
2 tbs. minced ginger
3 cloves garlic, minced
A small eggplant, cut into 1 inch pieces
1 cup coconut milk
1/2 cup water
1 tbs. soy sauce
1 tbs. rice vinegar (or other light vinegar)
1/2 jalapeno, diced (optional, but I do love the spice!
1) Heat oil in a skillet. Add onions and sautee. Add garlic and ginger. Cook for about 2 minutes and add the eggplant. Occasionally stir for 8 minutes.
2) Stir in the different liquids. Cover and simmer for 8 minutes.
3) Sprinkle with chopped mint. Serve with rice.
The combination of eggplant with so many Asian flavors (ginger, coconut milk and soy sauce) is fantastic. It's moist and soft, really delicious. I was so excited to eat it, I forgot to take a picture!
No comments:
Post a Comment