Eggplant in Chili Garlic Sauce
Servings: 4 servings
Ingredients
- 3-4 Baby Japanese Eggplant (or 2 regular Japanese eggplant)
- 2 shallots chopped
- 1 red bell pepper sliced
- 3 cloves garlic grated
- 1 tsp grated ginger optional
- 1 1/2 tbsp brown rice flour (or arrowroot starch)
- 1 bunch scallions chopped
For the sauce
- 1 can low sodium vegetable broth
- 1 tbsp sambal (chili garlic paste)
- 2-3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
Instructions
- Slice the eggplant in half lengthwise and then cut in small pieces on the bias (at an angle).
- In a large skillet or wok, heat 2 tbsp of a mild oil.
- Add the shallots and sauté for a few minutes.
- Add the garlic paste and ginger, stir to combine.
- Add the red peppers and eggplant and sauté for a few minutes. Season with 1 tsp salt.
- In a separate container, prepare the sauce by combining all the ingredients (broth, sambal soy sauce, rice vinegar, maple syrup). Mix well.
- Once eggplants begin to sweat and are slightly sautéed, add the braising liquid.
- Reduce the flame to medium and simmer for 10 - 15 minutes until the eggplant is soft. You may add water if the sauce thickens too much.
- In a separate bowl, combine a few tbsp cold water and 1 1/2 tbsp brown rice flour thickening agent. Mix well to ensure there are no clumps.
- Add the thickening agent to the eggplant and allow it to simmer until the sauce begins to thicken (1-2 minutes). Adjust salt as desired.
- As a final step, add 1 bunch of chopped scallions. Stir and remove from flame.
- Serve with rice or noodles.
Notes
Feel free to use any thickener you would like. Or omit the thickener altogether.