Sambal Eggplant with Coconut Rice
Tender eggplant cooked in a spicy sambal sauce, served with fragrant coconut rice. A flavorful and dairy-free vegetarian option.
15m prep + 30m cook4 servings
DAIRY-free
420 cal|8g protein|65g carbs|15g fat|10g fiber
Ingredients
- 2 medium Eggplant
- 2 tbsp Sambal Oelek
- 3 cloves Garlic
- 1 inch Ginger
- 2 tbsp Coconut Aminos
- 1 tbsp Lime Juice
- 1 cup Rice
- 1 cup Coconut Milk
- 1 cup Water
Instructions
- 1Cut eggplant into bite-sized pieces. Heat oil in a wok or skillet over medium-high heat.
- 2Add eggplant and cook until softened and slightly browned, about 8-10 minutes.
- 3Add garlic, ginger, and sambal oelek. Cook for 1 minute until fragrant.
- 4Stir in coconut aminos and lime juice. Simmer for 2-3 minutes.
- 5Meanwhile, prepare coconut rice. Combine rice, coconut milk, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until rice is cooked.
- 6Serve sambal eggplant with coconut rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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