Roasted Eggplant Slices with Creamy Shrimp Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 large eggplant slices, cut ½ inch thick
  • 1 tablespoon sesame oil
  • 1 cup coconut milk beverage, lite coconut milk, or full-fat coconut milk
  • 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.
Recipe by Go Dairy Free at