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Kitchen Notebook

September 05, 2017

Spicy Asian Eggplant

25 Mins

Serves 2 as a side

 

Ingredients: 

 

  • 1 lb Asian Eggplant
  • 2 Scallions, chopped (more for garnish)
  • 1 Chili pepper, seeds removed and chopped
  • 1 tsp. minced Ginger
  • ½ cup Vegetable Stock
  • 3 Tbsp. Sesame Oil
  • 2 tsp. Garlic, minced
  • 1 Tbsp. Soy Sauce or Coconut Aminos
  • 1 Tbsp. Rice Wine Vinegar
  • 1 tsp. Honey
  • 1 tsp. Corn or Tapioca Starch
  • 1 tsp. Sesame Seeds

 

Cut eggplant in half, then quarter lengthwise.

Heat sesame oil in a large frying pan or wok over medium-high heat. Add the scallions and sauté for 2 minutes. Add the eggplant, ginger, garlic and chili pepper and continue to sauté for 7 minutes, stirring constantly.

Add stock to pan; cover and let it simmer for about 10 minutes or until most of the stock is gone.

In a small bowl, mix together the soy sauce or coconut aminos, vinegar, honey and corn or tapioca starch. Pour mixture over eggplant and cook for one minute, until it thickens.

Remove the eggplant from the heat, sprinkle with chopped scallion and sesame seeds; and serve immediately.


25 Mins Asian Eggplant healthy eating Paleo scallion Sesame Seeds Sides Spicy Summer Veg vegan Vegetarian

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25 Mins Asian Eggplant healthy eating Paleo scallion Sesame Seeds Sides Spicy Summer Veg vegan Vegetarian


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