Recipes

Eggplant with Coconut-Ginger Sauce Recipe

Atkins Eggplant with Coconut-Ginger Sauce
4.5g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.8g

Protein

14.9g

Fat

4.2g

Fiber

170.1cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 3 tbsp Canola Vegetable Oil
  • 16 oz Eggplant
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 0 1/2 pepper Jalapeno Peppers
  • 1 tsp Ginger
  • 0 1/2 tsp Garlic
  • 0 1/2 cup Coconut Milk (canned)
  • 0 1/16 cup Cilantro (Coriander)

DIRECTIONS

  1. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add eggplant cubes and cook 7 to 8 minutes, until golden; transfer to a bowl.
  2. Dice the onions and jalapeno then mince the ginger and garlic.  Set each aside. 
  3. Heat remaining tablespoon oil and cook onions 3 minutes, until softened. Add ginger, jalapeno pepper, and garlic; cook 2 minutes more.
  4. Return eggplant to skillet; pour in coconut milk. Mix well, cover, reduce heat to medium-low and cook 15 minutes until eggplant is tender. Sprinkle with cilantro before serving.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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