So the eggplant-hating honey is away, so the condo is filled with the wonderful aroma of #eggplant. This is a new recipe compliments of a friend. I think next time, I'll make sure the chili is hotter or maybe add a bit more sriracha.
Modified a recipe from a friend | Serves: 2 | Time: ~30 min
Ingredients
1 hot red chili, seeded and chopped
1/2 yellow onion, chopped
2 cloves of garlic, chopped
2 tsp ginger
1 tbsp sriracha
1/2 tbsp coconut aminos
1/2 tbsp lime juice
1/4 tsp sugar
1/2 lb Japanese #eggplants, ends trimmed, halved lengthwise (couldn't find them at the store, so I went with regular eggplant, and cut down as much as possible to replicate)
1 tbsp grapeseed oil
1/4 cup chopped basil leaves
1 cup carrot-ginger rice, for serving (requires carrots, 2 cloves of minced garlic, cooking oil, and ginger to taste)
Instructions
In a food processor, combine the chili, shallot, garlic and ginger and process to a paste. Set aside. In a small bowl combine the sriracha, coconut aminos, lime juice and sugar and stir to mix well. Set aside.
Cut the eggplant halves into thirds. Heat the oil in a large skillet over medium-high heat. Add the eggplant pieces and cook until browned on both sides, about 4 minutes per each side. Add the chili paste mixture and cook until fragrant.
Stir in sriracha mixture and continue cooking until the eggplant is tender and the sauce has thickened. If the sauce becomes too dry, add a tablespoon of water. Stir in basil and serve over the hot carrot rice.
What I ate and drank today
6 glasses of water
2 cups of caffeinated coffee
1 cup of decaf
Cauliflower soup
1 green bell pepper
2 pita chips
Pretzel rods with mustard
A big helping of eggplant rempeh
Exercise
~2.5 miles of walking
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