DAY 176

Japanese Eggplant in Spicy Garlic Sauce

Ingredients

4 Japanese Eggplant, cut into chunks, sprinkled with Sea Salt

2 tsp. Coconut Oil

1 small red pepper, sliced

1/2 white onion, sliced

2 Scallions chopped

2 Garlic cloves, finely chopped

1" piece of ginger, minced

2 Tbsp. LEE Kum Lee Spicy Garlic paste

1 Tbsp. Vegan Oyster sauce

1 Tbsp. Tamari

1 tsp. Agave

1/4 tsp. Chili powder

1/2 cup water

Heat 1 tsp. Coconut oil and saute onion and red pepper till softened, remove from heat.

heat remaining oil, getting the wok very hot and stir fry the eggplant till browned and slighty crisp on the edges, and almost tender. Add the onion and peppers, as well as the garlic and ginger and stir fry for 1 minute. . Add the Garlic paste, oyster sauce, tamari, agave, chili powder, and cook together till well combined. Add water as necessary to thin out sauce.

Serve with brown rice or, as I did with Coconut Quinoa.