Eggplant Fillets with Cream Sauce Recipe

Ingredients
<br>- 2 eggplants, quartered and cut into 1/2 inch strips
<br>- 1/2 cup soy sauce
<br>- 1 cup unsweetened coconut cream
<br>- 2 cups seasoned tomato sauce
<br>- 1 tablespoon miso paste
<br>- 1 tablespoon lime juice
<br>- 1 1/2 tablespoons vegetable oil
<br>- 1 dash sesame oil
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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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Ingredients
- 2 eggplants, quartered and cut into 1/2 inch strips
- 1/2 cup soy sauce
- 1 cup unsweetened 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 1: 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.
step 2: 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.
step 3: 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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