Aubergine with Coconut-Ginger Sauce

• Course:Dinner
• Preparation time: 15 Minutes
• Cooking time: 30 Minutes
• Quantity:4 Persons

Ingredients

1. 3 spring onions
2. 0.50 cup condensed coconut milk
3. 500 gr. aubergine
4. 0.5 jalapeno peppers
5. 3 tbsp canola oil
6. 1 clove(s) garlic
7. 1 tsp fresh ginger
8. 1 tbsp fresh coriander

 

Preparation instructions

Heat 2 tablespoons oil in large non-stick skillet over medium heat. Add eggplant cubes and cook 7 to 8 minutes, until golden; transfer to a bowl.Heat remaining tablespoon oil and cook onions 3 minutes, until softened. Add ginger, jalapeno pepper, and garlic; cook 2 minutes more.Return eggplant to skillet; pour in coconut milk. Mix well, cover, reduce heat to medium-low and cook 15 minutes until eggplant is tender. Sprinkle with cilantro before serving.