Sunday, February 17, 2013

Coconut-Eggplant Sauté


because I just invented a new comfort food. 

I've been craving a decent eggplant dish since I got here. Middle Eastern cusines is crammed with eggplant deliciousness--stuffed eggplant, grilled eggplant, pickled eggplant, fried eggplant, eggplant casserole, eggplant dip....c'est bon, ça!!

Eggplant is a delicate, yet versatile vegetable sure to please any picky eater, and I was so ready for my fix. Last week, I found a medium-small organic eggplant for $0.99 at my local hippie grocer--score! I had to pick it up!

But it's been lonely in my fridge, because I have zero idea how to make any of the aforementioned, I improvised. And what resulted was, surprisingly, mind-blowingly amazing. I'm sure this recipe would also work well if you're trying to clean out your fridge! Feel free to add carrots, sliced peppers. etc. YUM!

What You'll Need

-1 small-medium eggplant, sliced

-1.5 cups minced beef

-1 cup light coconut milk

-1 large red onion, sliced lengthwise

-2 tbsp olive oil (or omit if your beef is fatty)

-10-15 cherry or grape tomatoes (or any sweet tomato will do), sliced lengthwise

-2 handfuls or more baby spinach, roughly chopped

-salt and pepper to taste

You're Ready Now To...

1) Slice eggplant into long fingers. Place on paper towels, and sprinkle with 1 tsp of salt. This reduces the typical bitter taste of eggplant.

2) Heat oil in a skillet and add sliced red onion on medium heat. Sauté for 5 min.

3) Add minced beef, cherry tomatoes, and eggplant, stirring until meat is almost entirely cooked.

4) Add coconut milk and stir. Reduce heat and cover.

5) Simmer until coconut milk thickens, eggplant is dark, and the cherry tomatoes creamy. Add the spinach, and turn off heat. Keep cover on for an additional 3-5 minutes.

6) Serve over rice or small shell pasta.

Feel free to add spices or fresh herbs--I didn't have any on hand, so I just added salt and pepper and it was still incredible. Matt was passing by and I served him a small cupful. He looked skeptical but obliged anyway...and ended up asking for MORE! I felt vain all day after that ;)


  1. basically OMNOMNOMNOMNOMNOMNOM... I have an eggplant in my fridge RIGHT NOW! OH YES!

  2. Amy, it was seriously incredible. I don't even know HOW it came out tasting SO good with so little to work with. I'm going to make MORE tonight. I'm out of red onions, so we'll see how this dish will fare with sweet white onions....