Szechuan Spicy Eggplant

Servings: 4

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Equipment Needed:

Skillet, Measuring Utensils, Knife, Bowls, Whisk

Ingredients:

2 Tablespoons Sesame Oil

3 Cups Eggplant, Cut into 1 inch strips

5-6 Shallots/Green Onions on the bias (an angle)

Sauce:

1 teaspoon Garlic, Minced

1 teaspoon Chili Oil

3 Tablespoons Coconut Aminos

1 teaspoon Cane Sugar

1 teaspoon Ginger, Dried

1 Tablespoon Cornstarch

Directions:

1. Heat 2 Tablespoons Sesame Oil on Medium Heat. Cook Green Onions until limp..

2. Stir in Garlic, Ginger. Add Eggplants, cook 15 Minutes.

3. Meanwhile, make Sauce. Whisk together Coconut Aminos, Sugar, Chili Oil, Garlic, Ginger, and Cornstarch and set aside.

4. Cook Eggplant until Eggplant is limp. Reduce heat to Medium-Low (3 out of 10) and cook additional 45 Minutes.

5. Add Sauce. Sprinkle a few Sesame Seeds to serve with Rice. Eat & Enjoy!

Download the Recipe

DID YOU KNOW?

You can put all the ingredients in a crockpot and get the same results! Just mix the Sauce separately, add 1/2 Cup of Water, 1/2 Cup Liquid Aminos, and 5 Tablespoons Cane Sugar, whisk together and pour into the crockpot and let it sit for 4-8 hours, depending on the size of the pieces.

Nourishing Body, Mind, & Spirit