Eggplant Fillets With Cream Sauce

• 2 eggplants, quartered and cut into 1/2 inch strips
• 1/2 cup soy sauce
• 1 cup unsweetened coconut cream
• 2 cups seasoned tomato sauce
• 1 tablespoon miso paste
• 1 tablespoon lime juice
• 1 1/2 tablespoons vegetable oil
• 1 dash sesame oil

1. 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.
2. In a medium saucepan, mix together coconut cream, tomato sauce, miso 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.
3. 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.

eggplants, soy sauce, unsweetened coconut cream, tomato sauce, miso paste, lime juice, vegetable oil, sesame oil

Taken from www.allrecipes.com/recipe/18408/eggplant-fillets-with-cream-sauce/ (may not work)