
Pan-Fried Eggplant with Chili Garlic Sauce
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Recipes
- Method: Grill, One Pot, Too Easy, 30 Minute Meals
Description
Ingredients
Ingredients:
- 2 eggplants (small-medium long ones)
- 1 tablespoon arrowroot flour
- Brown rice, cooked (optional; for serving)
For the sauce:
- 2 tablespoons liquid aminos
- 2 tablespoons Mirin (can substitute with 1 Tablespoon of rice vinegar)
- 2 tablespoons water
- 1 teaspoon arrowroot flour
- ¼ teaspoon dried ginger (can substitute with 1 teaspoon minced)
- 2 & ½ teaspoons coconut sugar
For frying:
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic (about 3 cloves)
For serving: (optional)
- Green onions, sliced
- Sesame seeds
- Lime juice
- Water chestnuts
Instructions
- Clean and cut the eggplant into small cubes. Transfer them to a large bowl, sprinkle with arrowroot flour and set aside.
- Mix all of the sauce ingredients in a small bowl, set aside.
- Heat sesame oil in a large non-stick pan over medium heat. Add the garlic and roast for 1 minute, stirring often. Add the eggplant to the pan. Tossing the eggplant every minute or two, pan-fry for 5-8 minutes. Once the skin is browned and the inside of the eggplant has softened, remove from heat.
- Stir the sauce again so that the arrowroot flour and ginger powder are completely dissolved. Pour the sauce over the eggplant; toss to combine. Heat for an additional 1-3 minutes so the sauce thickens. Remove and serve immediately over rice.
- Garnish the eggplant with green onions, sesame seeds and any additional toppings of your choice.
- Serve with brown rice and protein of choice. Our favorite protein to pair this with is FfL’s Firecracker Honey Glazed Meatballs.
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
This recipe can be roasted on the grill, rather than pan-fried.
Use gluten-free ingredients, if necessary.
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