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Braised Japanese eggplant with coconut milk and spinach

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, Vegetarian, 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.

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.

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