- 1 tablespoon grape seed oil
- 1 tablespoon sesame oil
- 1 medium onion, julienned
- 3 long eggplants (about 2 lb. total), quartered and cut into 3 inch spears
- 1 tablespoon ginger, minced
- 3 large garlic cloves, minced
- ½ teaspoon ground sichuan pepper
- 1 cup stock, divided
- 2 tablespoons soy sauce (or coco aminos for paleo)
- 1 tablespoon garlic chili sauce
- 1 tablespon chinkiang vinegar (or sub rice vinegar or red wine vinegar)
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon corn starch (or tapioca starch for paleo)
- Chopped cilantro and toasted sesame seeds, for garnish
INSTRUCTIONS:
- Heat the grape seed oil and sesame oil in a large frying pan or wok over medium high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic and Sichuan pepper and stir together. Pour ¾ cup of the stock over top and cover the pan. Let the eggplant braise for 10 minutes, stiring a couple of times.
- In a small bowl mix together the remaining ¼ cup of water with the soy sauce or coco aminos, garlic chili sauce, chinkiang vinegar, honey and corn or tapioca starch.
- Once the eggplant is soft pour the mixture in the small bowl over top and mix together well. Let the sauce cook and thicken for 1 minute.
- Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.
Source: The Endless Meal
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