Eggplant is one of my favorite vegetables. It is meaty and can be transformed into many delicious dishes with a little bit of love, spices, and different cooking preparations. In this case, you first marinate the eggplant for 15 minutes to soak up the flavor. Then you cook the eggplant in this marinade to cook the flavor into the eggplant. You can serve the dish warm or cold, and it keeps well in the fridge for 4 days.
Total preparation time: 35 minutes
Cooking time: 15 minutes
Marinating time: 15 minutes
Makes 2 side servings:
1 medium sized eggplant
1 Tbsp virgin coconut oil
3 Tbsp honey
2 Tbsp soy sauce
2 garlic cloves, minced
1 lemon, juiced
1 small chili, deseeded and finely chopped - 1 tsp cumin powder
1 tsp fresh ginger, minced (finely grated)
½ cup of water
First, chop your eggplant into chunky sticks about the size of your small finger.
Mix together all the ingredients for your marinade and toss the eggplant inside. Make sure all pieces are well coated. Marinate for 15 minutes (or longer).
Heat a big pan over medium heat and add the eggplant with the marinade. Keep stirring and let the liquid cook away - this takes 8 - 10 minutes.
Once all the liquid is cooked away, the eggplant should be slightly soft. To get the outside crisper, add the coconut oil for the last 5 minutes of cooking and keep stirring. The eggplant should fry slightly on the outside, while staying soft on the inside.