You just scored a super fresh, perfectly deep purple eggplant at the farmer’s market—are you really going to drown it in the same old cheese-and-marinara combo? This time, let eggplant’s earthy flavor shine in an Asian-inspired dish that’s got all that addictive takeout flavor with none of the mystery additives. Plus, it’s simple: No crazy ingredients, no trip to a specialty grocery store, just a clean vegan dinner you can pull together in less than a half hour. Prep time: 5 minutesTotal time: 25 minutesServes 2 3 Tbsp tamari 1 Tbsp honey 1 Tbsp apple cider vinegar 1 tsp cornstarch 1½-lb eggplant, cut into 1/2" thick slices 4 Tbsp macadamia or coconut oil 4 oz shiitake mushrooms, washed and halved 2 garlic cloves, crushed 1" piece of ginger, peeled and grated 6 scallions, chopped 1 Tbsp red pepper flakes ½ c water 1 Tbsp toasted sesame seeds 1 handful cilantro leaves
- In a small bowl, combine tamari, honey, vinegar and cornstarch. Set aside.2. Heat half the oil in a large frying pan. Add half the eggplant and cook until soft and sticky, turning halfway through, about 5 minutes. Transfer to a plate. Add remaining oil to pan and repeat with remaining eggplant. Set cooked eggplant aside. MORE: Grilled Eggplant as a Meal? Sure, When It’s Paired with Parsley Pesto.
- Add the mushrooms to same pan, adding more oil if necessary. Add garlic and ginger and sauté for 1 minute. Add onions and red pepper flakes and cook for another minute. Pour in water and the tamari-honey mixture. Cook for another minute add the eggplant. Toss and cook over high heat for another 5 minutes.4. Serve topped with the coriander leaves and sesame seeds. NUTRITION (per serving) 440 cal, 9 g pro, 41 g carb, 13 g fiber, 23 g sugars, 31 g fat, 24 g sat fat, 1430 mg sodium
