Braised Japanese eggplant with coconut milk and spinach

Braised Japanese eggplant with coconut milk and spinach

Vegetarian, Gluten-Free, Dairy-Free

2 Servings, 475 Calories/Serving

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 serves 4)
  • 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


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.