Thai eggplant
Thai eggplant

Preparation time 15 minutes

Total time: 25 minutes

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. 1 large eggplant, diced
  3. 1 sweet red pepper, diced
  4. 2 garlic cloves, chopped
  5. 15 mL (1 tbsp.) grated fresh ginger
  6. 1/2 red Fresno pepper, seeded, finely chopped
  7. 15 mL (1 tsp.) light tamari sauce
  8. 15 mL (1 tbsp.) rice vinegar
  9. 5 mL (1 tsp.) sugar
  10. 5 mL 91 tsp.) sesame oil
  11. 3 green onions
  12. 10 mL (2 tbsp.) toasted sesame seeds

Directions

  1. Heat oil over high heat in a skillet. Add eggplant, sweet pepper, garlic, ginger and Fresno pepper. Sauté for about 4 minutes, or until eggplant is lightly browned.
  2. Add the tamari sauce, rice vinegar and sugar. Cook for 1 minute. Drizzle with sesame oil.
  3. Garnish with green onions and toasted sesame seeds just before serving.
  4. Serve as a side dish for grilled meat and rice.
Variation: Add 125 mL (½ cup) mango cubes to the eggplant mixture and replace green onions with cilantro leaves.

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