I found this in one of those bookstore bargain table over-sized cookbooks--"The Complete Stir-Fry Cookbook." It is a wonderful recipe that features a couple ingredients I have been wanting to work into our diet more often: eggplant and sweet potato. I will have to add a picture next time we make this, as it is all gone now. The lime juice and zest make for a zippy, fresh flavor. The purple eggplant, orange sweet potato, and green cilantro are quite colorful together, too.
Prep time: 25 minutes
Total cooking time: 30 minutes
1 tbsp oil
1 onion, chopped
1-2 tbsp green curry paste
1 1/2 c coconut milk
1 med-lrg sweet potato, peeled and cubed
1 med eggplant, quartered and sliced
2 tbsp fish sauce (we like the 3 crabs brand)
2 tbsp lime juice
2 tsp lime zest
2 tsp soft brown sugar
1/2 c loosely packed cilantro leaves
Heat the oil in a large wok and stir-fry the onion and curry paste for 3 minutes over medium heat. Add the coconut milk and 1 cup of water to the wok. Bring to a boil, reduce heat, and simmer for 5 minutes. Add the sweet potato and cook for 6 minutes. Add the eggplant to the wok and cook for 10 minutes, or until the vegetables are very tender, stirring often. Add the fish sauce, lime juice, zest, and sugar. Gently toss contents of wok. Sprinkle with the cilantro leaves and serve.
Note: The recipe originally called for 6 kaffir lime leaves to be added with the eggplant. They are not available very often at my local international grocery store, so I omitted them and though the finished product was still wonderful.
NUTRITION PER SERVING (6)
Protien 3 g; Fat 16 g; Carbs 14 g; Fiber 3 g; Cholesterol 0 mg; 205 calories