Eggplant Fillets with Cream Sauce recipe

4 servings

2 eggplants, quartered and cut into 1/2 inch strips

1/2 cup soy sauce

1 cup coconut cream

2 cups seasoned tomato sauce

1 tablespoon miso paste

1 tablespoon lime juice

1 1/2 tablespoons vegetable oil

1 dash sesame oil

Peel some, but not all, skin from eggplant.

Place eggplant in a shallow dish and cover with soy sauce.

Allow to marinate for 1 hour, turning eggplant occasionally.

In a medium saucepan, mix together coconut cream, tomato sauce, miso paste, and lime juice.

Place over low heat and allow to simmer, stirring occasionally.

When sauce comes to a boil, remove from heat and cover with lid.

Heat vegetable oil and sesame oil in a wok over high heat.

Fry eggplant filets a few at a time, until golden brown on both sides.

You may need to replenish oil between batches.

Serve eggplant over rice or noodles, with sauce spooned over top.