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Eggplant in Cream Sauce




Source of Recipe


Original recipe from Emmanuel at allrecipes


List of Ingredients




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


Recipe



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.

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.

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.

4. Serve eggplant over rice, bean threads or other GF noodles, with sauce spooned over top.