Broiled Eggplant with Coconut Ginger Sauce |
Created by Jenny
Wednesday, 23 January 2008
Description
This broiled eggplant is marinated in soy sauce and then topped with an oriental ginger and coconut sauce. Serve it as an appetizer or side dish at your next dinner party!
Ingredients
- 1 large eggplant
- 2 garlic cloves, minced
- 1 ½ tablespoons soy sauce
For the Sauce:
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ¼ cup reduced fat coconut-milk
- 1 teaspoon brown sugar
- ½ teaspoons seeded, minced fresh chile
- 1 teaspoon grated fresh finger root
- 1 teaspoon peanut butter (optional)
Methods/steps
- Preheat the broiler.
- Cut the eggplant lengthwise into half-inch thick slices. Peel the end slices to remove the excess tough skin. Using a sharp knife, score the top side of each slice in square diamond pattern, cutting about halfway through the slice. Place the eggplant slices in a single layer on a large baking pan.
- Combine the garlic and soy sauce and pour over eggplant, making sure to get it in the slits.
- Broil the eggplant about 6 inches from the heat until browned and tender, about 4 minutes on each side. Remove from oven and set aside.
- Meanwhile, combine cilantro, lime juice, coconut milk, brown sugar, chile, ginger, and peanut butter, if using.
- Serve the eggplant warm and drizzle with pan juices. Top with sauce just before serving.
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Created by Jenny