In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
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
1
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.
2
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.
*Rinse and trim off root end of scallions. Slice into 1-inch pieces.
*Pluck leaves off basil and roughly chop.
*Cut lime into wedges.
3
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.
4
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.