Prep: 25 mins
Cook: 15 mins
Kcal: 174
Fats: 11g
Carbs: 19g
Protein: 4g
Fibre: 5g
Ingredients:
For the eggplant:
10 oz. (280g) long eggplant, chopped to bite-size pieces
1 tsp. salt
1 tbsp. cornstarch
For the sauce:
1½ tbsp. tamari
1 tbsp. water
2 tsp. coconut sugar
1 tbsp. cornstarch
For the stir-fry:
1 tbsp. + ½ tsp olive oil
1 tsp. ginger, minced
3 cloves garlic, chopped
Method:
- Place the eggplant into a large bowl and cover with water. Add the salt and mix well and soak for 15 minutes. Now drain off the water and pat the eggplant dry with some kitchen paper before sprinkling with cornstarch.
- In a small bowl, combine all the sauce ingredients together and mix well to form a smooth sauce.
- Heat 1 tablespoon of the olive oil in a large skillet over a medium/high heat. Add the eggplant, facing skinside down and cook for 6-7 minutes without moving, until the skin becomes charred and the flesh softens. Then flip the eggplant over and cook for a further 5-6 minutes. Once soft, transfer the eggplant to a plate and set aside.
- Add the remaining ½ teaspoon of olive oil, the ginger and garlic into the same skillet and cook for a minute until fragrant. Return the eggplant to the skillet, give the sauce a good stir and pour it over the eggplant. Mix immediately, until the eggplant is evenly coated and the sauce starts to thicken, this will happen quickly.
- Serve the eggplant and sauce hot as a side dish or as a main course over steamed rice or noodles (not included in nutritional breakdown).