Eggplant With Coconut-Ginger Sauce - 10g carbs

Eggplant With Coconut-Ginger Sauce

3 Japanese eggplants, cut 3/4" cubes
3 tablespoons canola oil, divided
3 green onions, chopped
1/2 jalapeño pepper, finely chopped
1 clove garlic, pressed
1 teaspoon freshly grated ginger
1/2 cup unsweetened coconut milk
1 tablespoon chopped cilantro

Heat 2 tablespoons oil in large nonstick 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, jalapeño 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.
Makes 4 servings.
Calories 135, Fat 16.4 g, Carbs 10 g, Sodium 25 mg, Fiber 3.5 g.