adapted from Moosewood Restaurant low fat Favorites cookbook
Ingredients
1 large eggplant cubed
2-3 tbsp lime ponzu
4 cloves garlic minced
1/2 c coconut milk
3 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut butter
2 tsp grated ginger
2 tsp brown sugar
2 tbsp lime juice
3 dashes hot sauce
1 scallion sliced I separate dark end and white end)
Spray a baking dish with oil
lay out the cubed eggplant
pour the ponzu over the eggplant and sprinkle with garlic and white part of scallion
broil in oven for five minutes, then flip and broil again for another five (may want to go a bit longer depending on how firm you like your eggplant)
In a bowl, combine coconut milk, herbs, peanut butter, lime juice, brow sugar and hot sauce and stir. Add warm eggplant to sauce and toss. Serve over brown rice. Sprinkle green end of scallions over top
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