I asked some of my friends last week – What vegetables would they like to see me cook with and know more about? Eggplant came up. I’ve honestly only had eggplant parm, and wanted to come up with some healthier ways to serve this veggie. I had a lot of ideas which I’ll continue to work with, but for today I wanted to make an easy meal with some heat.
2 small eggplants, cut into bite sized pieces
1 cup pineapple, diced and it’s juice
3 carrots, diced
2 stalks celery, diced
1 green pepper, cut into thin strips
1 green onion, finely chopped
2 cloves garlic
2 tablespoons olive oil
4 tablespoons fish sauce
2 tablespoons sesame oil
1 lime, juiced
1 tablespoon fresh ginger
1/4 teaspoon red pepper flakes
In a small dish whisk together the fish sauce, sesame oil, ginger, lime juice, and pepper flakes.
Add the rest of the vegetables to the skillet and cover with the sauce. Stir together well and cook for 7-10 minutes. The eggplant will stay firm while absorbing all the wonderful flavors from the sauce. Garnish with a bit more green onion if you like – and serve immediately. Would also be great on top of some rice or quinoa.
Serves 4 adults.
It is a bit on the spicy side, omit the red pepper flakes if you want to keep it mild.