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Eggplant Fillets with Cream Sauce Recipe

Eggplant Fillets with Cream Sauce Recipe

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Ingredients:

Serving

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 tbsp miso paste
1 tbsp lime juice
1 1/2 tbsp vegetable oil
1 dash sesame oil

Directions:

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.
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.
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. Serve eggplant over rice or noodles, with sauce spooned over top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	508.24 Kcal (2128 kJ)
Calories from fat	155.02 Kcal
		% Daily Value*
Total Fat	17.22g	26%
Sodium	4126.9mg	172%
Potassium	1056.78mg	22%
Total Carbs	82.41g	27%
Sugars	60.49g	242%
Dietary Fiber	9.78g	39%
Protein	8.61g	17%
Vitamin C	14mg	23%
Iron	1.9mg	11%
Calcium	56mg	6%

Amount Per 100 g
Calories	108.14 Kcal (453 kJ)
Calories from fat	32.98 Kcal
		% Daily Value*
Total Fat	3.66g	26%
Sodium	878.1mg	172%
Potassium	224.85mg	22%
Total Carbs	17.54g	27%
Sugars	12.87g	242%
Dietary Fiber	2.08g	39%
Protein	1.83g	17%
Vitamin C	3mg	23%
Iron	0.4mg	11%
Calcium	11.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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