Menu Enter a recipe name, ingredient, keyword...

Paleo Chinese Eggplant

By

Google Ads
Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 3 tablespoons coconut oil
  • 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
  • 1 cup water
  • 1 tablespoon crushed red pepper flakes
  • 3 tablespoons garlic powder
  • 5 teaspoons coconut sugar
  • 1 teaspoon arrowroot
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce

Details

Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from allrecipes.com

Preparation

Step 1

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

‚Äč

You'll also love

Review this recipe

Beef and Eggplant Casserole Crispy Eggplant Pizza