The eggplants at the coop looked so good that we couldn’t pass them up. Tonight I used our find to make a favorite meal of spicy eggplant served over a bed of vegetable rice. There are a few steps to this dish but it is well worth the effort.
I listed the recipe below so you can try it for yourself.
- 1 large eggplant one or equivalent – cut into 1 inch cubes
- 1 onion – diced
- 2 TBS Sesame oil
- 2 TBS Coconut oil
- 6 garlic cloves – chopped
- 4 TBS minced ginger (I used jarred)
- 3 TBS brown sugar
- 1 TBS sriracha
- 2 TBS sambal oelek (or chili garlic sauce)
- 2 tsp molasses
- 3 TBS reduced sodium soy sauce
- 1/2 cup tomato sauce (I used tomato powder from last growing season hydrated in 1/2 cup of water)
- 1 TBS rice vinegar
- 1 TBS apple cider vinegar
- Crushed red pepper
- Sesame seeds
- 1/2 cup water
- Heat 2 TBS sesame oil in a pan & add the eggplant. Add a little salt & some crushed red pepper. Sauté over medium heat until tender but not mushy. Maybe 5-8 minutes. Set aside in a bowl.
- Using the same pan, heat 1 TBS coconut oil & saute the onion with a bit of crushed red pepper. When soft – add to the bowl with the eggplant.
- In the same pan, heat 1 TBS coconut oil. Add 2-3 TBS sesame seeds, garlic and ginger. When the garlic begins to brown add the tomato sauce, brown sugar, sriracha, chili garlic sauce, molasses, soy sauce, rice vinegar, apple cider vinegar and water. Simmer over med-low heat for ten minutes.
- Add the eggplant and onions then simmer for another 5 minutes.
- Serve over rice garnished with additional sesame seeds.