This recipe for Asian Eggplant Stir Fry is feature in my newest ebook that I put together for customers that purchase my herbal parasite cleanse. I found that so many people were struggling to find suitable foods to eat while cleansing and needed some extra guidance and recipes that weren't boring and tasteless. The great thing about the book is that the recipes are amazing and delicious weather you're cleansing or not, so I decided to share this one here on my blog. It's quick, it's easy and it's delicious. You can download the book here.
1 zucchini sliced
1/2 an eggplant peeled and sliced into small strips
1 tsp of minced garlic
1/2 green pepper sliced
1/2 red pepper sliced
2 tbs of extra virgin olive oil
1-1/2 tsp of fresh cilantro sliced 1/2 tsp of roasted sesame seed oil 2 tsps of fresh ginger sliced
Sea salt & pepper to taste
Start by placing a medium sized pan over medium heat and add in the extra virgin olive oil. Carefully add in the eggplant and cook for 7-8 minutes or until it starts to become tender and soft. Next, add in the remaining vegetables, garlic and ginger. Cook for an additional 7-8 minutes while stirring occasionally. Now add in the sesame oil and stir. Add salt and pepper to taste and cilantro.