Roasted Eggplant Slices with Creamy Shrimp Sauce


This recipe for Roasted Eggplant Slices in a Creamy Shrimp Sauce is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Roxanne Chan. For a rich but light sauce, she uses Coconut Milk Beverage from So Delicious.

Roasted Eggplant Slices with Creamy Shrimp SauceFast and Fresh Dairy Free Time Trials Recipe ContestThe creamy shrimp sauce is fragrant with flavorful Thai-inspired ingredients like lemongrass, ginger and green curry.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Roasted Eggplant Slices with Creamy Shrimp Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and soy-free. For a tree nut-free and dairy-free creamy shrimp sauce, feel free to omit the toasted almonds.

Roasted Eggplant Slices with Creamy Shrimp Sauce
Prep time
Cook time
Total time
Serves: 4
  • 4 large eggplant slices, cut ½ inch thick
  • 1 tablespoon sesame oil
  • 1 cup So Delicious Dairy Free Coconut Milk Beverage
  • 1 tsp minced lemongrass
  • 1 tsp minced fresh ginger root
  • ½ cup toasted slivered almonds
  • ¼ cup flake coconut
  • ½ cup vegetable broth
  • ½ tsp thai green curry paste
  • 1 Tbsp minced green onion
  • 1 Tbsp minced red bell pepper
  • ½ cup chopped cooked shrimp
  • Garnish: lemon zest and cilantro sprigs
  1. Brush the eggplant with the oil.
  2. Bake in a preheated 400 degree oven for 15-20 minutes or till tender.
  3. While the eggplant is cooking place the coconut milk beverage, lemon grass, ginger root, almonds, coconut, broth and curry paste in a blender and blend till smooth. Transfer to a small saucepan. Bring to a boil and cook 10 minutes or till thickened and reduced to about 1 cup. Stir in the onion, bell pepper and shrimp.
  4. Plate each eggplant slice, spoon the shrimp sauce over top and garnish with the zest and cilantro.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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