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.

45m4 servings

DAIRY-free

420 cal|8g protein|65g carbs|15g fat|10g fiber

Ingredients

2 medium Eggplant
2 tbsp Sambal Oelek
3 cloves Garlic
2.54 cm Ginger
2 tbsp Coconut Aminos
1 tbsp Lime Juice
1 cup Rice
1 cup Coconut Milk
1 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.

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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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