I can’t believe it’s been almost 2 weeks since I’ve written a post! Woops, it really didn’t seem like that long. I do have an excuse though, I went to visit my parents in Sedona for 10 days and took a break. I did cook a lot, but I didn’t make anything new. I don’t mind trying new recipes for my boyfriend and I in my own home but for whatever reason I didn’t want to make anything new for my parents that might have potentially sucked. So I made a few of my favorite dishes from the past couples months, including M Cafe’s Kale Salad, M Cafe’s Quinoa Salad, Indian Roasted Cauliflower and Potatoes, and the Moroccan Carrot and Chickpea Tagine I made a couple weeks ago. I added some fresh apricots to the Tagine this time and it was so good, I’m doing that from now on.
Now I’m back home and back to experimenting. As the weeks have gone by I’m finding it harder to stay excited about this diet, so I’m constantly looking for recipes that excite me. While I was away I found a bunch of great looking new recipes, including this one from the Shiksa in the Kitchen, Sweet and Sour Eggplant. I changed a few things and the sauce turned out amazing, however I cooked the eggplant according to her recipe and it just didn’t cook down enough. Next time I make this I will cut the eggplant smaller and cook it in the wok a lot longer. So this is what I did and also what I will do in the future to make this dish perfect:
Sweet and Spicy Chinese Eggplant Stir Fry
- 1.5 lbs Chinese or Japanese Eggplant (about 2 large)
- 1 large red bell pepper, quartered and thinly sliced
- 4.5 T Tamari
- 3 T coconut sugar
- 3 T brown rice vinegar
- 2 cloves garlic, minced
- 1 T fresh ginger, peeled and minced
- 2 fresh red Thai chilies, thinly sliced
- 1 tsp toasted sesame oil
- 1 T arrowroot powder
- 2 T filtered water
- 1/4 cup coconut oil
- 1/4 cup fresh Thai basil
- sesame seeds for garnish
Cut eggplant into 1/2 inch cubes. Place cubed eggplant in a single layer on a cutting board and sprinkle generously with sea salt. Let stand 30 minutes.
Thoroughly rinse salt off eggplant in a colander, then pat dry.
Meanwhile, in a small bowl or measuring cup, whisk together tamari, rice vinegar, coconut sugar, garlic, ginger, red chilies, and sesame oil. Reserve.
In another small bowl or measuring cup, whisk together arrowroot powder and 2 T filtered water. Pour into reserved sauce and whisk til well combined.
Heat coconut oil in a wok over medium high heat til hot. Add eggplant cubes and stir fry until eggplant gets very soft and begins to fall apart, 10 to 15 minutes.
Add the red pepper slices and continue to stir fry 5 more minutes.
Pour the reserved sauce over the eggplant and peppers, and stir until veggies are evenly coated. Mix in half of the basil leaves. Bring sauce to a boil then reduce heat and continue to stir until sauce thickens, about a minute.
Remove from heat and serve over brown rice or quinoa. Garnish with sesame seeds and the rest of the basil. Enjoy!
Yum! Better for you than at your local Chinese restaurant. And much less oily.