This sweet and spicy eggplant is super easy and delicious to make. I like using a combination of coconut aminos with just a dash of dark soy sauce for depth of flavor and color. It really helps cut down the sodium as well as sugar since coconut aminos have sweet flavor. This dish is great as a side item over rice or even as an entree for two. It just depends on your mood.
Cook Time: 30 Minutes
1 large eggplant cut into 1/2 inch size pieces with the skin on
4 shallots sliced
4 garlic cloves minced
1 small handful of Thai basil or regular basil
1 bunch of Chinese broccoli chopped or spinach a few handfuls will do
1/4 cup of coconut aminos
1 tbs of dark mushroom or soy sauce - I always get it from Asian markets or in the Asian section of the grocery store. I'l post a link below to the one I use.
3/4 cup of water
1/4 tsp of sesame oil
1 tsp of cornstarch
1/4 tsp of red pepper flakes
salt and pepper to taste
1/4 cup of oil for cooking - I used avocado oil
In a small bowl combine half of the garlic cloves, sesame oil, coconut aminos, water, dark soy sauce, red pepper flakes and cornstarch. Mix well and set aside.
Next place large skillet over medium heat and add in half of the oil.
Once the oil is hot add in the eggplant, shallots and garlic.
Cook while stirring occasionally for about 7-8 minutes.
The eggplant will really begin to soak up the oil and the pan will begin to dry out. When that happens, add in the remaining oil and continue to cook for an additional 7-10 minutes.
Once the eggplant is nice and tender you can add in basil and Chinese broccoli or spinach.
Cook while stirring occasionally for about 5 minutes or until everything is wilted.
Now carefully pour in the sauce and cook while stirring for about 3-4 minutes.
The sauce will quickly begin to thicken.
Now add salt and pepper to taste and serve alone or over rice.
What I used: