Coconut Curry Lime and Eggplant Delight


From time to time we all crave something a little different, but we can’t always find a convenient dining establishment that happens to be serving up just the right mix of tropical flavors. This coconut curry lime eggplant recipe might just do the trick; it’s quick and easy to make–cooking time is less than 15 minutes–as well as nutritious. Serve it over or with rice; for a spicy version add some chili paste or sauce before serving. And, as always, buy your produce locally and opt for organic whenever possible (eggplant is ranked number 6 on the annual “clean 15 ” list, so non-organic is ok).

healthy exotic dish, tropical delightIngredients (serves 2-4)

  • 1 medium eggplant, sliced into 1/2 inch pieces lengthwise
  • 1 medium red onion, chopped
  • 1 medium red pepper, sliced into 1/4 inch pieces lengthwise
  • 2 cloves of garlic, minced
  • 2 cups coconut milk
  • 2 cups brown rice
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons curry powder
  • 2 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 3 green limes (squeeze 2 into juice for cooking, slice 1 for garnish)
  • 1 tablespoon sesame seeds
  • dash of salt and pepper
  • chili sauce or paste for spiciness (optional)


  1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes.
  2. In medium pan, combine olive oil, eggplant, onion and pepper and saute for 3-5 minutes.
  3. Add garlic, coconut milk, lime juice, curry powder, brown sugar, soy sauce and stir all ingredients together.
  4. Cook for 5-10 minutes on medium heat.
  5. Serve warm in a bowl, sprinkle with sesame seeds and garnish with 2 slices of lime. Serve over brown rice or serve rice as a side dish.

From our green chef Diana Vazquez. Enjoy!

Para la versión en español de esta receta vaya a Plato Tropical de Coco Curry Limón y Berenjena

Nutritional and health benefits of eggplant:

tropical cooking, latina verdeEggplant is an excellent source of dietary fiber and bone-building manganese. It’s a very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate and niacin.

Additionally, eggplant contains other compounds that promote good health: phytonutrients such as nasunin, an antioxidant found in the peels, has been shown to have antiangiogenic abilities (may help prevent cancer) and chlorogenic acid has an ability to lower bad LDL cholesterol.

Eggplant contains almost no fat, is low in carbohydrates and has only 27 calories in a one cup serving. This versatile “vegetable” (it’s actually a fruit!) makes an excellent addition to any diet.

Check out our other healthy eggplant recipes.

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