This is a super quick and delicious way to enjoy eggplant without all the oil! (my new favorite dish! I think even dad will like it because the eggplant get super soft and totally saturated with flavor!)
Ingredients:
1 large eggplant diced
3 cloves garlic, minced
1 tsp sesame oil (or olive if you dont have sesame) for sautéing
1 tablespoon cornstarch
4 tablespoons water (plus more as needed)
couple handfuls chopped fresh basil
Sauce:
4 tablespoons braggs aminos (soy sauce can be used too but this will drastically increase the sodium
and doesnt taste very different)
1/4 fake chicken or veggie stock
1-2 tablespoons siracha (depending on how spicy you want it!)
1/2 tsp ground black pepper
Instructions:
-mix together all 'sauce' ingredients in a bowl and set aside
-mix together water and cornstarch in a separate bowl and set aside
-saute minced garlic in sesame oil for a couple mins in a saute pan until browning
-add diced eggplant and sauce and stir making sure sauce has coated all the eggplant, put a lid on and simmer for 5-8 mins (make sure it doesnt burn to the bottom of the pan! if it looks like its burning to the bottom of the pan at any point just add a couple tablespoons more water!)
-when looking dry add cornstarch mixture and chopped basil and stir again, replace lid and simmer until eggplant is soft (another 5-8 mins)...enjoy! (serve over brown rice)
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