3 whole (s)
1 clove
1 tsp
3 medium(s)
1/2 whole(s)
2 Tbsp(s)
1 Tbsp
1/2 cup(s)
Heat half of the oil in large nonstick skillet over medium heat.
Add eggplant cubes and saute 7 to 8 minutes, until golden. Transfer to a bowl.
Heat remaining oil and cook onions 3 minutes, until softened.
Add ginger, jalapeno pepper, and garlic. Cook 2 minutes more.
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.
0 Servings Fruits / 5.3 Servings Vegetables
Calories: 220.3
Omega-6 / Omega-3 ratio: 9 : 1
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