Peanut Ginger Eggplant and Sweet Potato with Coconut Oats
1 cut quick oats (or rolled oats, or gluten free)
1 medium eggplant
1 medium sweet potato
1 medium onion, sliced
2 large clove garlic
1 large knob ginger, equivalent size to garlic cloves
2 tbsp (30 g) peanut butter
1 tbsp (15 g) low sodium soy sauce
1 c coconut milk
Sesame oil and olive oil for cooking
Salt, pepper and/or chili flake to taste
Note you can prepare the eggplant and sweet potato ahead of time and store them in the refrigerator until use, which then makes the recipe very quick!
- Chop the eggplant into 1 – 2 inch-ish cubes and sprinkle with coarse salt. Let stand for 20 minutes.
- Chop the sweet potato into 1 – 2 inch-ish cubes and boil in water on medium hear for 15 – 20 minutes or until tender. Set aside.
- Once the eggplant is ready, rinse off the salt and use a paper towel to dry them off and soak up any excess water. Place the eggplant and onion in a baking pan, and add a generous helping of olive oil, and a tiny dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant pieces are coated. Cook at 350F/180C for 20 – 30 minutes or until the eggplant is soft and cooked through.
- When the sweet potato and eggplant are cooked you can prepare to serve. In a bowl, add the oats and 1/2 c coconut milk. Let stand for a few minutes and then add 1/2 c boiling water. Stir a few times to incorporate and then let sit.
- In a pan on medium-high heat, add a dash of sesame oil and into it grate the ginger and garlic. Add a pinch of chili flake. Sautee until just starting to brown. Lower the heat to medium/medium-low and add the soy sauce, peanut butter, and a tbsp or so of luke warm water. Stir to incorporate.
- To that, add 1/2 c coconut milk and combine. Add the sweet potato and eggplant, and combine. Add a little spoonful of water as needed to help the sauce coat the vegetables.
- Serve with the coconut oats and a light cilantro and mint salad (dressed here with a light dash of sesame oil and lemon juice).