Asian Eggplant

"It's bizarre that the produce manager is more important to my children's health than the pediatrician."  Meryl Streep

Here' a recipe I found interesting because I've never been formally introduced to eggplant in my childhood.  It just wasn't part of our Polish family's repertoire of recipes.  I heard this recipe on a radio cooking show and because it was so close to the type of foods that I eat I simply changed it to eliminate the sugar and cook it in coconut oil rather than olive oil.  I also doubled the amount of ginger because I keep my ginger in the freezer and after a while frozen ginger loses its potency.  If your ginger is fresh, you might want to use a little less. 

Ingredients:
  1 eggplant, medium sized, peeled and cut into chunks
   2 T rice vinegar
  1 t cornstarch
  2 T soy sauce
  Stevia, one smidgen
  1/2 t sesame oil
  1T coconut oil
  2 T fresh ginger, grated
  1/2 cup veggie broth


Distructions:
  In a large bowl stir together the rice vinegar, cornstarch, soy sauce, stevia, and sesame oil.  Set aside.  Heat the coconut oil in a wok or frying pan, toss in the eggplant, and stir-fry for about a minute.  Add the ginger and broth, reduce the heat, and cover.  Simmer for about five minutes.

Finally, stir in the soy sauce mixture and increase to high heat.  Stir and sing until the mixture is slightly thickened.  Enjoy immediately hot or cover and refrigerate and serve slightly chilled.  I did the slightly chilled version over some greens for a salad.  Too wonderful for words! 

I think this preparation would also work with other veggies.  I like the flavor so much that I'm going to explore some options.  I just love options!

Loveya
The Mom