Eggplant in Chili Garlic Sauce
Serves
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
For the eggplant:
2 eggplant (aubergine)
1 tsp salt
1 tbsp cornstarch
2 tbsp coconut oil
1 tsp root ginger, grated
2 cloves garlic, minced
1 chili pepper, chopped
2 green onions (spring onions), sliced
1 tbsp sesame seeds
1 lime, wedges, to serve
2 eggplant (aubergine)
1 tsp salt
1 tbsp cornstarch
2 tbsp coconut oil
1 tsp root ginger, grated
2 cloves garlic, minced
1 chili pepper, chopped
2 green onions (spring onions), sliced
1 tbsp sesame seeds
1 lime, wedges, to serve
For the sauce:
2 tbsp tamari
1 tbsp rice wine vinegar
2 tbsp water
1 tsp cornstarch
2 tsp coconut sugar
2 tbsp tamari
1 tbsp rice wine vinegar
2 tbsp water
1 tsp cornstarch
2 tsp coconut sugar
Nutrition
(Per Serving)
Calories
322
Fats
5 g
Protein
8 g
Carbs
63 g
Instructions
- Cut eggplant into small chunks and place in large bowl. Add salt and mix well to combine. Set eggplant aside to soak for 15 minutes and let salt draw away moisture.
- Pat eggplant dry, sprinkle cornstarch, and mix well to coat.
- In small bowl, mix all sauce ingredients together.
- Heat 2 tablespoons coconut oil in large pot over medium heat. Add eggplant and fry for 5 to 8 minutes. Once skin has browned and inside of eggplant is soft, remove from pan and transfer to plate.
- Add ginger, garlic, and chili to same pan and cook until fragrant (about 1 minute). Return eggplant to pot and pour sauce in. Stir until eggplant is evenly coated and sauce thickens.
- Divide eggplant between 4 bowls and garnish with green onions and sesame seeds. Serve with wedge of lime.
- Serve as side dish, or as main course over rice (not included in nutritional information).