Eggplant Fillets with Cream Sauce

Ingredients

• 1 cup full fat coconut cream 
• 2  eggplants quartered cut into 1/2 inch strips
• 1 tablespoon juice of lime 
• 1 tablespoon miso paste 
• 1 dash sesame oil 
• 0.5 cup soya sauce 
• 2 cups seasoned tomato sauce 
• 1.5 tablespoons vegetable oil 

Equipment

• sauce pan
• wok

Directions

1. Peel some, but not all, skin from eggplant.
2. Place eggplant in a shallow dish and cover with soy sauce. Allow to marinate for 1 hour, turning eggplant occasionally.
3. In a medium saucepan, mix together coconut cream, tomato sauce, miso paste, and lime juice.
4. Place over low heat and allow to simmer, stirring occasionally. When sauce comes to a boil, remove from heat and cover with lid.
5. Heat vegetable oil and sesame oil in a wok over high heat. Fry eggplant filets a few at a time, until golden brown on both sides. You may need to replenish oil between batches.
6. Serve eggplant over rice or noodles, with sauce spooned over top.