1 tbsp Niulife Extra Virgin Coconut Oil
600g sliced eggplant ( ½ cm thickness, thick strips, approx. 15 slices)
Braised Eggplant Sauce
4 tbsp Niulife BBQ Cocomino Sauce
1 tsp minced garlic
½ tsp minced ginger
1 tsp chilli flakes
½ tsp salt
4 tbsp water
4-6 corn tortillas
2 cups shredded lettuce
¼ cup sliced red onions
½ cup sliced red cabbage
¼ cup julienned red capsicum strips
Green chilli (optional)
- Heat a large frying pan to medium-high and add ½ tbsp of coconut oil. Cook eggplant slices, in two batches, for 5-8 minutes or until golden brown on each side. Transfer first batch onto a plate and add the remaining ½ tbsp coconut oil and cook the second batch. Transfer to plate.
- To create the sauce, combine all sauce ingredients and mix well.
- Transfer all the eggplant strips to the same frying pan . Add the sauce. Reduce the heat to medium and cover the pan. Let eggplant braise for 15 mins or until tender and liquid is lightly reduced. Once done, turn off the heat and let eggplant sit in the pan with the lid on for a further 5 mins.
- When ready to serve, enjoy the braised eggplant on grilled corn tortillas with shredded lettuce, red onions, red cabbage, julienned red capsicum and green chilli (optional). Enjoy!