Photo: Erik Putz
Make eggplant the star of your next weeknight dinner with this tasty grilled recipe with creamy and fragrant coconut rice.
5 tbsp low-sodium soy sauce
3 tbsp canola oil
1 tsp mild curry powder
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground allspice
4 baby eggplants, (about 650 g each)
2 tbsp honey
1 tbsp fresh thyme
2 tsp lime juice, remaining lime cut into wedges
1/2 cup chopped cilantro, (optional)
Protein 10g, Carbohydrates 83g, Fat 32g, Fibre 6g, Sodium 767mg.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.