The plant is a powerhouse vegetable, it has robust flavor, Is texture and range from silky to meaty, And it’s filling. It’s only shortcoming? It can have a spongy texture that’s soaked up a lot of oil if it isn’t rid of excess moisture before cooking. To account for this egg plant issue I sometimes preheat it with salt. The technique works great, but it’s a pain if you want a quick dinner. Sometimes I don’t do it. That’s why eggplant makes a great star ingredient in a vegan stirfry, a scorching hot skillet is enough to quickly evaporate the moisture-No preheatment necessary. I Started by cooking the egg plant pieces for a full eight minutes over medium to high heat. In that time I was able to simultaneously Drive off moisture and Brown the eggplant. I didn’t peel the eggplant, there’s lotta nutrients in the outer layer, leaving the skin on helps the pieces hold together during cooking and gave them nice texture. To complement earthly eggplant, I added a sweet red bell peppers, A leek to the skillet. I tested adding other vegetables, but anything more felt superfluous and obscured the great flavor and texture of the eggplant. Looking to give my stir-fry Eggplant a Thai flavor profile, I used a simple combination of water and coconut amino’s with coconut sugar, lime zest, lime juice, and arrowroot powder for the sauce. Serene and generous amount of basil in leaks made my quick stir fry fresh tasting and aromatic. Giving it great taste in balance! Serve with Brown Rice.
Sauce
1/2 cup water
1/4 cup coconut aminos
2 Tbs. coconut sugar
tsp. Grated lime zest plus 1 Tbs. lime juice
2 tsp. Arrowroot powder
Stir-Fry
2 Tbs. plus 1 tsp olive oil
6 garlic cloves, minced
1 Tbs. grated fresh ginger
1 pound eggplant, cut into 3/4 inch pieces
1 red bell pepper, stemmed,seeded, and cut in 1/4 inch pieces
1/2 cup of basil leaves, torn into 1/2 inch pieces
1 leak, sliced thin
Servings 4 people
enjoy 😉
Yours in Health and Happiness,
Penny (CertifiedHealth Coach)
