Spicy Vegan Chinese Eggplant

Spicy Vegan Chinese Eggplant

Ingredients

Serves 4

1 lb / 453 gr thin Chinese eggplants, cut into small strips

1 onion, finely chopped

3 tablespoons vegetable oil (I used coconut oil), divided

3 garlic cloves, minced

2 tablespoons freshly grated ginger

2 teaspoons sesame seeds

½ cup tomato sauce

3 tablespoons coconut palm sugar (or regular brown if you don’t care about the paleo thing)

1 tablespoon Sriracha (make your own Sriracha with this recipe)

2 tablespoons sambal oelek (or other chili garlic sauce)

3 tablespoons soy sauce (or coconut aminos)

2 tablespoons rice vinegar

½ cup water

Fine grain salt

Chopped fresh Thai basil (or regular basil) and scallions for garnish

Directions

Heat one tablespoon of oil in a large skillet (or wok) over medium-high heat. Add eggplant and saute’ until tender but not mushy, about 6 to 8 minutes. Transfer to a bowl and set aside.

Return the skillet to the heat and add one tablespoon of oil. Add onion and saute’ until translucent about 5 to 6 minutes. Transfer to eggplant bowl.

Return the skillet to the heat and add remaining tablespoon of oil. Add garlic, ginger, and sesame seeds, and saute’ for 1 minute until fragrant.

Add tomato sauce, sugar, Sriracha, sambal oelek, soy sauce, rice vinegar, and water.

Simmer for 10 minutes over low heat until it starts to thicken.

Add eggplant mixture and gently stir until fully coated and heated through.

Sprinkle with chopped fresh basil and scallions and serve.