Coconut-Ginger Eggplant Fried Rice
Serves: 4
  • 2½ tablespoons coconut oil - divided
  • 1 large or 2 small-medium eggplants - cubed into 1" pieces
  • sea salt
  • 1 small yellow onion - diced
  • 1 large or 2 small bell peppers or sweet peppers - sliced
  • pinch of red pepper flakes
  • 2 garlic cloves - minced
  • 1½"-2" piece of ginger - peeled if not organic
  • juice from 1 large or 2 small limes
  • 1 tablespoon coconut aminos or tamari
  • 1 tablespoon brown rice vinegar
  • ¼ teaspoon sesame oil
  • 3 cups cooked white or brown basmati rice (from 1 cup dry) - preferably leftover or chilled
  • 2 tablespoons unsweetened desiccated coconut, plus more for garnish
  • large handful of basil - sliced
  • handful of crushed toasted cashews - for garnish (optional)
  1. Heat up a large sauté pan over medium heat. Melt 1 tablespoon of coconut oil in the pan. Add the eggplant and sauté until soft and golden brown on all sides, about 15 minutes. Mix in a pinch of salt towards the end. Remove the eggplant from the pan to a plate or bowl and set aside. Wipe the pan clean if necessary.
  2. Add another 1 tablespoon of coconut oil to the pan, along with the onion, pepper, red pepper flakes, and another pinch of salt. Sauté until the onion and peppers are cooked through, about 10 minutes. Add the minced garlic and stir it around for another 30 seconds, until fragrant.
  3. While the vegetables are cooking, grate the ginger into a jar or a bowl through a fine strainer. Add the lime juice, coconut aminos/tamari, brown rice vinegar, and sesame oil, and stir/shake to mix.
  4. Once the onions and peppers are done, push them over to one side of the pan and add another ½ tablespoon of coconut oil to the empty side of the pan, letting it melt. Add the rice and desiccated coconut to the pan and mix it with the onions and peppers. Increase the heat a little bit, and let the rice and coconut toast for 2-3 minutes, stirring frequently. Mix in the ginger-lime sauce and let it absorb for about a minute. Stir in the eggplant and let it heat through with the rest of the ingredients. Turn off the heat and stir in the basil. Taste for salt and adjust if needed. Serve the rice, garnished with toasted cashews, if using, and more desiccated coconut.
Recipe by Golubka Kitchen at