Paleo Chinese Eggplant
By ROBandSEAN
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.
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