In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised Japanese eggplant with coconut milk and spinach

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 475 Calories/Serving

5–20 Minutes

Silky Japanese eggplant is the star of this creamy dish, which is rich with sweet coconut milk, a tangy stir fry sauce and spicy green garlic.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
2 to 3 Japanese eggplants
3 stalks green garlic
3 scallions
small bunch basil
4 tablespoons stir fry sauce
1 cup light coconut milk
1 tablespoon sauté paste
4 cups spinach
1 lime

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Caramelize onions, eggplant

Heat 1 tablespoon oil in skillet on medium until shimmering. Peel and thinly slice onion. Once hot, add onion and a pinch of salt and cook until slightly caramelized, 3 to 5 minutes. Meanwhile, cut eggplants in half lengthwise and slice into 1-inch half moons. Add eggplant to skillet with a couple pinches of salt. Cook until eggplant starts to soften, 8 to 10 minutes. Move on to prep.

Prep ingredients

*Rinse and trim off root end of green garlic stalks. Thinly slice.
*Rinse and trim off root end of scallions. Slice into 1-inch pieces.
*Pluck leaves off basil and roughly chop.
*Cut lime into wedges.

Stir fry, simmer

Once eggplant softens, add green garlic and scallion s and cook until fragrant, 2 to 3 minutes. Add stir fry sauce, coconut milk, ½ cup water and enough sa-té to your liking. Bring to a boil, reduce to a simmer. Cover and cook until eggplant is completely soft and starts to fall apart, 10 to 12 minutes.

Finish, plate

Fold in basil and spinach and cook until spinach wilts, 1 to 2 minutes. Add salt to taste. Divide between two bowls and serve with lime wedges.

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