June 26, 1926 - August 5, 1962
RIP
"Eggplant Fillets with Cream Sauce"
Ingredients
2 eggplants, quartered and cut into 1/2 inch strips
1/2 cup soy sauce
1 cup coconut cream
2 cups seasoned tomato sauce
1 tablespoon tomato paste
1 tablespoon lime juice
1 1/2 Tablespoons vegetable oil
1 dash sesame oil
Directions
Peel some, but not all, skin from eggplant
Place eggplant in a shallow dish and cover with soy sauce
Allow to marinate for 1 hour, turning eggplant occasionally
In a medium saucepan, mix together coconut cream, tomato sauce, tomato paste, and lime juice
Place over low heat and allow to simmer, stirring occasionally
When sauce comes to a boil, remove from heat and cover with lid
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
Serve eggplant over rice or noodles, with sauce spooned over top
