Author Notes
Oatmeal is so often associated with breakfast and sweetness, but for me this grain is a great go-to for quick, filling, healthy meals. It's a blank canvas like rice that can become creamy or add a bit of sweetness to any savory dish...and quickly. Plus here the eggplant and sweet potato can be made ahead for an even speedier prep. —Sharon Brenner
Ingredients
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1 cup
quick oats
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1
medium eggplant
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1
medium sweet potato
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1
medium onion, sliced
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2
large garlic cloves
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1
large knob ginger, equivalent size to garlic cloves
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2 tablespoons
peanut butter (just peanuts!)
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1 tablespoon
low sodium soy sauce
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1 cup
full fat coconut milk
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sesame oil and olive oil for cooking
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salt, pepper, chili flake to taste
Directions
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Chop the eggplant into 1 – 2 inch-ish cubes and sprinkle with coarse salt. Let stand for 20 minutes.
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Chop the sweet potato into 1 – 2 inch-ish cubes and boil in water on medium hear for 15 – 20 minutes or until tender. Set aside.
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Once the eggplant is ready, rinse off the salt and use a paper towel to dry them off and soak up any excess water. Place the eggplant and onion in a baking pan, and add a generous helping of olive oil, and a tiny dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant pieces are coated. Cook at 350F/180C for 20 – 30 minutes or until the eggplant is soft and cooked through.
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When the sweet potato and eggplant are cooked you can prepare to serve. In a bowl, add the oats and 1/2 c coconut milk. Let stand for a few minutes and then add 1/2 c boiling water. Stir a few times to incorporate and then let sit.
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In a pan on medium-high heat, add a dash of sesame oil and into it grate the ginger and garlic. Add a pinch of chili flake. Sautee until just starting to brown. Lower the heat to medium/medium-low and add the soy sauce, peanut butter, and a tbsp or so of luke warm water. Stir to incorporate.
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To that, add 1/2 c coconut milk and combine. Add the sweet potato and eggplant, and combine. Add a little spoonful of water as needed to help the sauce coat the vegetables.
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Serve with the coconut oats and a light cilantro and mint salad (dressed here with a light dash of sesame oil and lemon juice).
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