Ingredients
Scale
- 2 medium eggplants, diced into 1-inch pieces
- 3 tablespoons tamari sauce
- 2 tablespoons agave nectar
- 1 tablespoon apple cider vinegar
- 1 tablespoon peanut oil
- 4 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, minced
- 1 tablespoon arrowroot powder
- 2 tablespoons canola oil
- 2 green onions, chopped (for topping)
- Toasted sesame seeds (for topping)
Instructions
- In a mixing bowl, combine tamari sauce, agave nectar, apple cider vinegar, peanut oil, chopped garlic, and minced ginger. Stir until well blended and set aside.
- In a separate bowl, coat the diced eggplant with arrowroot powder, ensuring each piece is thoroughly covered.
- Heat canola oil in a large frying pan over medium-high heat. Add the eggplant and cook for approximately 5-7 minutes, stirring occasionally, until the pieces are golden and soft.
- Drizzle the prepared sauce over the sautéed eggplant and mix well. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and adhere to the eggplant.
- Take off the heat and finish with a sprinkle of chopped green onions and toasted sesame seeds before serving.
Notes
- For a zesty twist, incorporate a teaspoon of red pepper flakes into the sauce for added heat.
- Feel free to swap the eggplant for mushrooms or asparagus for a unique flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg