Photo: Joseph Gonzalez
Eggplant Fillets with Cream Sauce
8 ingredients
5 min + 20 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
633
Calories
8g
Protein
56g
Fat
33g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants, quartered and cut into 1/2 inch strips
- 1/2 cup 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes