Sweet and Spicy Braised Eggplant
This Sweet and Spicy Braised Eggplant is tender and saucy. Adjust the spice to your taste and serve over coconut rice for a tasty dinner!
Ingredients
FOR THE SAUCE
- 1/4 cup low sodium soy sauce or tamari
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp red pepper flakes or to taste
- 1/2 cup broth I used miso ginger broth
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 1 tbsp agave or maple syrup
FOR THE EGGPLANT
- 2 tbsp oil
- 1 large eggplant cut in 1" pieces
- 1 tsp cornstarch
- 2 tbsp basil chopped, plus more for serving
- green onion diced, for serving
- coconut rice or plain rice, for serving
Instructions
- Combine all of the sauce ingredients and set aside.
- Heat the oil in a large pot over medium heat. Add half of the eggplant and cook until browned slightly on both sides (approx. 2-3 minutes). Push to the side and add the rest of the eggplant. Brown them the same way. Mix all of the pieces together and add the sauce. Lower the heat, cover and simmer for 10 minutes.
- Combine the cornstarch with 1 tsp of water and mix until dissolved. Add to the pot and cook for an additional 2 minutes, or until the sauce is slightly thickened. Add basil and stir.
- Serve the eggplant over rice - being sure to spoon some of the leftover sauce from the pot over top. Top with green onion and basil and enjoy!
Video
Notes
*Nutrition info does not included the coconut rice. See that recipe for the nutrition info.
Recipe inspired by Marion's Kitchen.
Calories: 189kcal, Carbohydrates: 14g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 551mg, Potassium: 327mg, Fiber: 4g, Sugar: 8g, Iron: 1mg
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