Photo: Jonas Ducker
Roasted Eggplant Recipe with Almond Butter Coconut Sauce
10 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
514
Calories
5g
Protein
41g
Fat
36g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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
- 1 1/4 pounds eggplant (Japanese, globe or white)
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1/3 cup almond butter
- 1/2 cup lite coconut milk
- 1 tsp brown sugar
- 1 tbsp fish sauce
- 1 tsp chili-garlic sauce
- 1 1/2 tsp fresh lime juice
- 1/4 cup minced cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes