It’s true, you really can enjoy eggplant in a variety of ways beyond eggplant parmesan! If you are curious why you should try this particular vegetable, know that it is packed with a powerful antioxidant called nasunin, that protects cell membranes in your brain and can help protect against free radical damage. Eggplant is also high in fiber, low in calories and packed with other important vitamins and minerals, too. Enjoy this with tofu, tempeh or a lean protein of your choice!
EGGPLANT AND SWEET POTATO STIR-FRY
adapted from www.cleaneatingmag.com by Alison Kent
Serves: 6, Hands-on time: 15 minutes, Total time: 25minutes
ingredients
- 1 cup reduced-sodium vegetable broth
- 2 tbsp natural almond butter or tahini
- 2 tbsp reduced-sodium soy sauce (or Bragg’s Liquid Aminos)
- 1 tbsp organic evaporated cane juice
- 1 tbsp tapioca starch
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 tbsp coconut oil
- 3 Japanese eggplants (1 lb total), cut into 1/2-inch-thick rounds
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch chunks
- 4 scallions, chopped, white and green parts divided
- 3 cloves garlic, minced
- 1 tbsp thinly sliced or julienned fresh ginger
- 4 plum tomatoes, chopped
- 1 tbsp fresh lime juice
- 1/2 packed cup basil leaves
directions
- In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander and pepper flakes. Set aside.
- In large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add eggplant, sweet potato, bell pepper, white parts of scallions, garlic and ginger; stir-fry until tender-crisp, 3 to 5 minutes. Add tomatoes and stir-fry until tomatoes start to break down, about 2 minutes.
- Stir in broth mixture, tossing to coat. Bring to a simmer on medium and simmer until eggplant and sweet potato are tender, 8 to 10 minutes. Stir in lime juice, green parts of scallions and basil.
“The thing that is really hard, and really amazing, is giving up on being perfect and beginning the work of becoming yourself.” -Anna Quindlen
Be Well ~Meg @REJOOVwithMeg
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