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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I tried this recipe yesterday and was really pleased with it. I served it as a side dish with grilled Asian chicken and jasmine rice. It was delicious! As an alternative, add 1/2 cup of cubed mangoes and replace green onions with fresh cilantro. Ingredients:
15 ml olive oil |
1 eggplant (cubed) |
1 red pepper (chopped) |
2 garlic cloves (chopped) |
15 ml ginger (powder or fresh) |
15 ml tamari soy sauce |
15 ml rice vinegar |
5 ml brown sugar |
5 ml sesame oil |
3 green onions (chopped) |
hot pepper (optional) |
roasted sesame seeds (to taste) |
Directions:
1. Heat oil in a skillet.
2. Add cubed eggplant, chopped pepper, garlic, ginger and pepper.
3. Cook until eggplant browned (approx. 3-5 minutes).
4. Mix and add tamari sauce, rice vinegar, brown sugar and sesame oil.
5. Top and serve with sesame seeds and green onions.
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