Ooohh, I’m excited about dinner tonight: Szechwan Eggplant, Spicy Green Beans and Tofu, Gingered Fish for the boys, with steamed short grain brown rice on the side. I can honestly live on food like this for the rest of my life. Not only does it take minutes to prepare, but it’s so satisfying for a veggie like me. Eggplant is one of those vegetables that’s so filling and meat-like. If you’re making the change from a meat eater to a veggie, or just looking to add more vegetable dishes to your diet, this one’s a keeper. A dedicated meat eater when we first met, my husband Toby has slowly incorporated more organic vegetables to his diet. Never in a million years would he have eaten green beans and tofu or Asian style eggplant back in the day. Spotlight on myself, I shudder to think of the days when I ate Twinkies, Ding Dongs, and sliced Hostess bread. Snap! Thankfully, in our own time we can all make a change for the better. I’m constantly amazed by our son Jake asking for almond milk with oatmeal and banana for breakfast, Mochi (puffed brown rice treats that you bake), and yams up veggies with stir fried tofu. With gentle steps in the right direction. we can all make a change for better overall health.
2 eggplants, cut into diagonal pieces or cubes
2-3 cloves of garlic, minced
thumb size piece of ginger, peeled and roughly chopped
2 green onions, sliced
handful fresh cilantro (coriander), roughly chopped
4 tablespoons sesame oil
tsp red pepper flakes
4 tablespoons naturally brewed soy sauce
1/8 cup Chinese rice wine
2 tbs unbleached sugar
tbs apple cider vinegar
2 tbs cornstarch
1/4 cup filtered water
1. Add the eggplant to a colander, sprinkle with sea salt and toss. Leave to stand for 10 minutes.
2. In a bowl, add all of the sauce ingredients, and stir until combined. Set aside.
3. Using a wok or nonstick frying pan on high, heat the sesame oil for a minute, then add the eggplant stir frying for 10 minutes or until soft and brown. Stir in the ginger, garlic, green onion, and red pepper. Fry together for 2 minutes, then pour in the sauce. Stir well, but take care to not break the eggplant.
4. Lower the heat, and simmer for 5 minutes. Garnish with cilantro and serve.