Chinese Style Eggplant

I had a big beautiful eggplant from the farmers market I was deciding what to do with, and a warm soft and sticky idea came to me. This is a super fast and easy dinner idea that's clean, energizing and satisfying. I don't do anything fancy when preparing my eggplant like soak in salt water, and it always comes out deliciously fine and not bitter. Add whatever other veggies you love to the mix, and serve with cauliflower rice like I did!

Chinese Style Eggplant
by Sarah Farsh March 23rd, 2022
  • 1 medium sized eggplant, cubed
  • 1 zucchini, cubbed
  • 1/2 of a sweet onion, sliced thin
  • 1/2 red bell pepper, diced
  • fresh celery leaves and cilantro, chopped
  • 1 tbsp coconut aminos
  • 1/2 tsp sesame seed oil
  • 1 tsp red chilli flakes
  • 1 tsp honey
  • 3 cloves garlic, minced
In a wok or pan, dry sauté onions, and add eggplant, then zucchini and peppers last. Start with the veggies that take the longest to cook and add the quicker ones on top at the end so nothing turns brown. In a small dish, mix coconut aminos, sesame oil, chili flakes, honey and garlic together. Poor on top of the sauté when eggplant feels soft and cook just a couple of minutes more. Top with fresh celery and cilantro leaves and serve with cauliflower or regular rice! 


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