eggplant

Sesame Ginger Eggplant

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Why am I just now discovering the wonderful versatility of the eggplant?

You can make it into mini pizzas, marinate then grill, throw it in a stir fry, make Napoleon, or order Szechuan eggplant at your favorite Chinese place. Well, at least I can at mine….

Inspired by my last order of chinese take-out, I decided create my own version.

I added more veggies and used a lighter sauce for a “guilt-free” dinner.

{Eggplant Stir Fry}

[Ingredients]

  • 1 Eggplant, quartered
  • 1 cup roughly chopped mushrooms
  • 1 clove garlic, diced
  • 1/4 cup diced onion
  • 1 stalk celery, diced
  • 1 cup shredded carrots
  • 2 large handfuls spinach leaves OR 1 head baby bok choy
  • 1 can water chestnuts
  • 1 zucchini, quartered
  • 1/2 bell pepper, diced
  • 1/2 cup broccoli florets
  • 3 TBSP Ken’s Lite Sesame Ginger Dressing
  • 1 tsp fresh ginger paste
  • 1 TBSP soy sauce
  • 1/2 tsp curry powder
  • Salt & Pepper, to taste
  • 1 TBSP coconut oil

[Directions]

  1. In a large skillet or Wok, heat coconut oil over medium heat. Add to skillet onion, eggplant, and mushrooms.  Season with salt, pepper, and curry powder.
  2. Saute for about 5 minutes before adding in the remaining vegetables.
  3. Add dressing and ginger paste to skillet.
  4. Stirring often, cook for until veggies are tender – about 20 minutes.
  5. Enjoy solo or serve over fried rice or quinoa.

Cheers,

Danielle