Eosinophilic Esophagitis Friendly Vegan Sautéed Eggplant
Total time30 min
Prep time10 min
Cook time20 min
4.5(4)
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Learn more →Ingredients
4 servings
- 1 ½ lb eggplant (about 2 medium), cut into 1-inch cubes
- 1 tsp kosher salt
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- ¼ tsp red pepper flakes
- 3 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Toss the eggplant cubes with the kosher salt in a large bowl and let sit for 5 minutes, then pat dry thoroughly with paper towels.
- 2
Stir together the soy sauce, rice vinegar, toasted sesame oil, and maple syrup in a small bowl until combined. Set aside.
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