Spicy Vegan Eggplant Recipes
SPICY VEGAN EGGPLANT
I looked at several Thai recipes and then came up with this. It was so good (meaning my husband gobbled it up), I had to write it down and share it.
Provided by tumbleweedland
Categories Vegan
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
- In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
- In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
- Add tomato and Bragg liquid aminos.
- Turn heat down and cover.
- Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
- Pour over eggplant, cover, and cook for 5 more minutes.
- Serve with rice. Hope you enjoy.
Nutrition Facts : Calories 192.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 333, Carbohydrate 43.1, Fiber 10.8, Sugar 10, Protein 7.5
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- Slice the eggplant into 2.5 to 3-inch sections. Then, slice each section into batons (or strips) that are about 1/4 to 1/2-inch thick. You don’t need to salt the eggplant for this recipe (see note 5 for more info). Set the eggplant aside.
- Add 3/4 cup of oil to a wok and heat it over medium-high heat. (See note 5) Once the temperature reaches about 375ºF, it is ready for frying. You can test the temperature with a thermometer or by taking a small piece of eggplant and adding it to the wok. If the oil around the eggplant bubbles rapidly, the oil is ready for frying.
- Working in batches, add a large handful of eggplant batons to the wok. Flash fry for about 1 minute to 1 minute 30 seconds, flipping the batons halfway. Using tongs, transfer the eggplants into a spider spatula. Give the spider spatula a gentle shake to shake off any excess oil from the eggplant. Then, transfer the flash-fried eggplant to a plate and flash fry another batch of eggplant batons.
- Eggplant absorbs oil like a sponge. After about 2 or 3 batches of frying, you’ll notice that there’s less oil in the wok. As a result, you’ll want to fry in smaller batches for the remaining eggplant. You can also add more oil to the wok.
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