Chinese Eggplant in Garlic Sauce

Ingredients: (yields 4 servings)

For the Eggplant dish:

• 2 medium Chinese Eggplants

• 2 Tbsp Sesame oil

• 2 spring onion, finely chopped

• 1/2 cup snow peas, baby corn, water chestnuts, or carrots (or use them all!)

• 1/4 cup red bell pepper, cut into thin strips

• 1 tsp ginger, grated

• 4 cloves garlic, minced

• salt to taste

For the Sauce:

• 1/2 cup vegetable broth

• 3 Tbsp Soy sauce or Tamari for gluten free option

• 2 Tbsp organic cane sugar

• 1 Tbsp tapioca starch

• 1 Tbsp Lemon juice

• 1/4 tsp cayenne pepper

Instructions:

1. Cut eggplants into 2 inch strips and set aside. Prepare sauce by combining vegetable broth, soy sauce, sugar, lemon juice, starch, cayenne pepper and set aside.

2. Heat oil in a large skillet or wok on medium-high heat, saute eggplant strips until golden brown (may need extra oil).

3. Remove eggplant strips and set aside. Add garlic, ginger, spring onions, snowpeas, baby corn, and bell pepper, saute until fragrant, about 2 minutes.

4. Add sauteed eggplant strips and quickly add sauce to the skillet stirring and cook stirring until sauce thickens. Check seasoning and add salt to taste if needed.

5. Serve with zucchini noodles, whole grain fried rice, or just a side of veggies!

Nutrition Facts: (one serving)

Calories: 112

Protein: 2g

Carbohydrates: 10g

Fiber: 4g

Fat: 7g