If you love tender, sauce-drenched eggplant from your local Chinese take-out joint then you’ve got to try this recipe! I’m such a sucker for a good eggplant dish…
By removing the added sugars from the sauce, and replacing with zero-calorie stevia, and then swapping out white rice for cauliflower rice, I was able to slash the calories and sugars from this dish. You’ll find that this lightened version is just as satisfying as the greasy, sugary one served up in the take-out line. Enjoy!
2 large eggplants
olive oil spray
¾ cup chicken broth or vegetable broth
⅓ cup coconut aminos
2 tablespoons apple cider vinegar
2 tablespoons Garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon Liquid Stevia
2 teaspoons toasted sesame oil
½ teaspoon Red Pepper Flakes
¼ cup fresh minced chives or scallion greens
Cut the eggplant into 4 inch by 1-inch strips.
Place a large skillet over medium-high heat and generously spray with olive oil. Cook the eggplant until browned on each side. Transfer to a plate.
In a medium sized bowl whisk the sauce ingredients together. Add to the skillet over medium heat.
Cook until the sauce has thickened, stirring often, for about 4 minutes. Return the eggplant to the skillet, tossing to coat with the sauce.
Place the cauliflower rice on a serving platter and top with the eggplant. Garnish with sesame seeds and thinly sliced basil. Enjoy!
Calories: 98
Fat: 4g
Carbohydrates: 11g
Sodium: 78mg
Fiber: 5g
Protein: 3g
Sugar: 3g