by EmPower
Ingredients
1 lb. Japanese eggplant
2 cloves garlic, chopped fine
2 red long bunch onions; red/white part sliced into half-moon shapes and green part chopped
into 1/8 inch pieces for garnish
1/8 cup Basil + 2 TB for garnish
1 TS oyster sauce (optional)
1-2 TS soy sauce or tamari
1 TB toasted sesame oil
Yogurt Sauce
½ cup whole milk yogurt or plant based yogurt
1 TB basil, chopped
1 TB mint, chopped
1 TB scallions, diced
1 clove garlic, minced
Preparation
Slice eggplant in half then cut into 1 inch pieces. Sprinkle with salt, leave for 30 minutes, then rinse off salty brown liquid. Combine ingredients for herby yogurt sauce, set aside in refrigerator. Heat a skillet over medium heat, add toasted sesame oil then sauté the red long bunch onions (red and white part) for 5 minutes. Add eggplant and cook until golden brown,
about 5 minutes. Turn heat to low, add minced garlic and cook for 2 minutes. Add oyster sauce
and soy sauce then cook for 1 more minute. Spoon eggplant onto a plate, garnish with fresh
basil, green onion and serve with a spoonful of herby yogurt sauce on top! Enjoy
Pairing suggestion
Grilled chicken
Roasted lamb
Eggplant Sandwich
Salad
Nutrition Information
Japanese eggplant is a good source of vitamin C, potassium, folate and dietary fiber. The purple
skin contains powerful antioxidants called nasunin, that protects brain cell membranes and
assists in the transport of nutrients and the removal of waste. Eggplants are low glycemic (they
won’t raise your blood sugar), rich in anthocyanins, an antioxidant that reduces inflammation.