| 13 | 45 | 294 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1/2 tsp | Chili oil, Dynasty (for marinade) |
| 2 tbsp | Coconut oil |
| 2 tbsp | Coconut oil |
| 1 eggplant | Eggplant |
| 1 tsp minced | Ginger root (for marinade) |
| 5 clove(s) | Garlic |
| 5 clove(s) | Garlic |
| 4 cup | Green/yellow string beans, raw |
| 1 whole lime(s) | Lime juice (fresh) (for marinade) |
| 1 cup | Potato (diced) |
| 1 tbsp | Sesame oil (for marinade) |
| 4 tbsp | Soy sauce, low sodium (for marinade) |
| 3 medium | Turnip (diced) |
Preheat the oven to 400F.
In a bowl, mix all of the marinade ingredients together. Cut the eggplant in long thin slices and let them soak in the marinade for 30 minutes.
Dice the turnips and potatoes and steam for 20 minutes.
Mash turnips and potatoes with coconut oil and chopped garlic.
Heat a pan with 1 tablespoon of coconut oil and fry the eggplant pieces for 5 minutes.
Place eggplant slices on a cookie sheet with the leftover marinade and finish cooking in oven for 10 minutes.
Serve eggplant with a big spoonful of mashed turnip and steamed green beans.
| Vegetables | 6.9 |
