Eggplant in Chili Garlic Sauce

Serves: 4

Prep: 10 mins

Cook: 30 mins

Ingredients

For the eggplant: 

2 eggplant (aubergine)

1 tsp. salt 

1 tbsp. cornstarch 

2 tbsp. coconut oil 

1 tsp. root ginger, grated 

2 cloves garlic, minced 

1 chili pepper, chopped 

2 spring onions, sliced 

1 tbsp. sesame seeds 

1 lime, wedges, to serve   

For the sauce: 

2 tbsp. tamari 

1 tbsp. lime

2 tbsp water 

1 tsp. cornstarch 

2 tsp. coconut sugar

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
322	5g	63g	8g	9g

*nutrition per serving

Directions

1. Cut the eggplant into small chunks and place in a large bowl, add the salt and mix well to combine. The salt will draw any moisture from the eggplant so set it aside to soak for 15 minutes.

2. Pat the eggplant dry, sprinkle with cornstarch, and mix well to coat.

3. Mix all of the ingredients for the sauce together in a small bowl.

4. Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the eggplant and fry for approximately 5-8 minutes. Once the skin has browned and the inside of the eggplant is soft, remove it from the pan and transfer it to a plate.

5. Now add the ginger, garlic and chili to the same pan and cook for 1 minute, until fragrant. Return the eggplant to the pot and pour in the sauce. Stir until the eggplant is evenly coated and the sauce thickens.

   6.Divide the eggplant between 4 bowls and garnish with spring onions and sesame seeds. Serve with a wedge of lime.

6. This dish can be served as a side dish. Alternatively, serve as a main course over quinoa or brown rice (not included in nutrition information).