Prep time: 10 minutes | Cook time: 30 minutes | Yield: Serves 7 | Serving Size: 1 Cup
INGREDIENTS
2.5 Lbs Eggplant (about 2 medium eggplants)
2 Red Bell Peppers, sliced (julienned)
1 Cup Green Onions, chopped diagonally
1/4 Cup Rice Wine Vinegar
1/4 Cup Water
2 Tbsp Garlic, minced
2 Tbsp Low-Sodium Soy Sauce
1 Tbsp Ginger, thinly sliced
1 Tbsp Brown Sugar
1 Tbp Olive Oil
1 Tsp Coconut or Olive Oil
1/2 Tsp Red Pepper Flakes
2 Sprigs of Thyme
Salt & Black Pepper to taste
Cooking spray
2.5 Lbs Eggplant (about 2 medium eggplants)
2 Red Bell Peppers, sliced (julienned)
1 Cup Green Onions, chopped diagonally
1/4 Cup Rice Wine Vinegar
1/4 Cup Water
2 Tbsp Garlic, minced
2 Tbsp Low-Sodium Soy Sauce
1 Tbsp Ginger, thinly sliced
1 Tbsp Brown Sugar
1 Tbp Olive Oil
1 Tsp Coconut or Olive Oil
1/2 Tsp Red Pepper Flakes
2 Sprigs of Thyme
Salt & Black Pepper to taste
Cooking spray
METHOD
1. Preheat oven to 450F. Lightly coat baking sheet with cooking spray and set aside.
2. Cut eggplant into 3-inch strips (aim for a thickness of about 1/2-inch); lightly coat strips with olive oil and evenly spread over baking sheet. Bake for 30 minutes, until strips are very soft; turn every 10 minutes. Set aside roasted eggplant. Timing tip: During the last 15 minutes of the eggplant roast time, begin steps 3 to 7.
3. In a small bowl combine water, brown sugar, rice wine vinegar and soy sauce; whisk until sugar dissolves.
4. In a large non-stick skillet, heat coconut/olive oil over medium-high heat. Add sliced bell peppers and sautee for 5 minutes.
5. Add red pepper flakes, ginger, garlic and thyme; cook vegetables until fragrant (about 2 minutes).
6. Add vinegar-soy-sauce mixture and roasted eggplant to skillet and mix until all the eggplant is completely covered with the sauce; reduce heat and cook covered for 3 minutes. Add green onions, salt and pepper to taste.
7. Garnish with green onions. Serve warm.
Nutrition per 1-Cup serving: 104 Cals; 18g Carb; 3g Fat; 3g Protein
1. Preheat oven to 450F. Lightly coat baking sheet with cooking spray and set aside.
2. Cut eggplant into 3-inch strips (aim for a thickness of about 1/2-inch); lightly coat strips with olive oil and evenly spread over baking sheet. Bake for 30 minutes, until strips are very soft; turn every 10 minutes. Set aside roasted eggplant. Timing tip: During the last 15 minutes of the eggplant roast time, begin steps 3 to 7.
3. In a small bowl combine water, brown sugar, rice wine vinegar and soy sauce; whisk until sugar dissolves.
4. In a large non-stick skillet, heat coconut/olive oil over medium-high heat. Add sliced bell peppers and sautee for 5 minutes.
5. Add red pepper flakes, ginger, garlic and thyme; cook vegetables until fragrant (about 2 minutes).
6. Add vinegar-soy-sauce mixture and roasted eggplant to skillet and mix until all the eggplant is completely covered with the sauce; reduce heat and cook covered for 3 minutes. Add green onions, salt and pepper to taste.
7. Garnish with green onions. Serve warm.
Nutrition per 1-Cup serving: 104 Cals; 18g Carb; 3g Fat; 3g Protein
