Stirfry eggplant infused with Asian and Indian Spices
Love this recipe. There are several versions of this dish online so I decided to put my spin on it. This dish is delicious,flavorful and makes me want more. Makes a great vegan or modified keto meal.
Ingredients
1 small eggplant cut into bite size pieces
2T vegetable or peanut oil
2T lite soysauce
1T rice wine vinegar
1/2c veggie broth
2t white granulated sugar
3 cloves grated garlic
1T grated ginger
1/2 t cornstarch mixed w 1 T water
spring onion chopped
place eggplant in colander and sprinkle generous amount of kosher salt over it. Let sit for about 35 min. Meanwhile in a small bowl combine miso paste (I made mine from 1T dry miso soup mix w 1T water), lite soysauce,grated ginger,garlic,rice wine vinegar,vegetable broth and sugar. Stir thoroughly and set aside.
Drain eggplant and dry with paper towel.
Heat up oil on medium heat in cast iron pan. Add eggplant and saute all pieces on both sides until translucent. Pour sauce mixture over eggplant. stir,place top over pan,turn heat down and simmer for 10 minutes. Remove cover stir in cornstarch mixture let simmer until sauce thickens.Transfer to plate. Top with spring onions and chili oil.
Chili Oil
1/2 c sesame oil
1/2 c extra virgin olive oil
1 cinnamon stick
4 star of anise
2 bay leaves
1-1/2 t ground black pepper
handful allspice pods
1t Asian Chili powder
1t red pepper flakes
1 t Himalayan salt
1 t Kosher salt
in a small pan dry warm the cinnamon stick anise,bayleaves,allspice, and pepper. When spices start to smoke,add oils,chili powder,salts,tumeric and red pepper flakes.Stir thoroughly. Remove pan from heat. Strain oil mixture into jar fitted filter. Do not cover until cool.
Drizzle over eggplant
Enjoy😊
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