Healthy Ginger Lime Eggplant with String Beans

Healthy Ginger Lime Eggplant with String Beans

By: Rose Marie Jarry, Master Chef at Kronobar

45 minutes, 4 servings, 244 calories per serving, Vegan, gluten-free


  • 1 big eggplant


  • 4 TBS soy sauce (gluten free)
  • 1 inch fresh ginger root, grated
  • 1 lime, juiced
  • 1 TBS roasted sesame oil
  • 1/2 TSP chili oil

Bed of mashed turnips:

  • 3 cups diced turnips
  • 1 cup diced potatoes
  • 4 TBS of virgin coconut oil
  • 1 garlic clove
  • Side dish of green beans
  • 4 cups fresh green beans
  • 5 garlic cloves
  • 2 TBS virgin coconut oil
  • 1 TBS coconut palm sugar (optional)


  1. Preheat the oven to 400F.
  2. In a bowl, mix all of the marinade ingredients together.
  3. Cut the eggplant in long thin slices and let them soak in the marinade for 30 minutes.
  4. Dice the turnips and potatoes and steam for 20 minutes.
  5. Mash turnips and potatoes with coconut oil and chopped garlic.
  6. Heat a pan with 1 tablespoon of coconut oil and fry the eggplant pieces for 5 minutes.
  7. Place eggplant slices on a cookie sheet with the leftover marinade and finish cooking in oven for 10 minutes.
  8. Serve eggplant with a big spoonful of mashed turnip and steamed green beans.