You know what’s nice about Japanese eggplant? They are as easy as they are beautiful!
This purple hued, thin skinned beauty is perfectly palatable after a quick stir fry in some healthy oil. The fact that it cooks quickly and doesn’t need to be peeled or salted prior to cooking make it a great weeknight choice.
I like to serve my Japanese Eggplant Stir Fry over some freshly sautéed cauliflower rice. If you’ve never tried cauliflower rice, you should. It takes a lot less time than regular rice and is a great low-carb, grain-free choice.
Recipe serves 6:
6 Medium Sized Japanese Eggplant
1/2 Cup Avocado Oil (coconut would work well also)
3 Cloves Of Garlic (minced)
1 Tablespoon Fresh Ginger (minced)
3 Tablespoons Coconut Aminos (get the here)
1 Teaspoon Salt
1 Cup Fresh Cilantro Leaves
1/2 Cup Roasted Peanuts
For the Cauliflower Rice:
1 Large Head Cauliflower (4-5 cups riced)
1/4 Cup Coconut Oil
1 Teaspoon Salt
Wash and dry the cauliflower. To rice the cauliflower cut the florets off the stem and either chop them finely or add them to your food processor (half at a time) and pulse them until the size resembles rice. Set the riced cauliflower aside.
Rinse your eggplants and slice them at a 45 degree angle about 1/2 inch thick.
In a large sauté pan or wok add the avocado oil and heat it over medium-high heat. Add the eggplant to the hot oil and fry it on each side for about 4 minutes. When the eggplant is golden brown on both sides add the garlic, ginger, coconut aminos and salt. Cook for 2-3 more minutes. Remove the eggplant from the heat.
In a second large frying pan add the coconut oil and melt it over medium-high heat. When the oil is hot add the riced cauliflower and salt. Sauté the cauliflower for 5 minutes while stirring frequently. The cauliflower will have just become slightly translucent when it’s fully cooked. If the cauliflower starts to brown turn the heat down a notch. It’s best when it is still a little al dente.
Plate the cauliflower rice on a large serving dish. Toss the cilantro and peanuts into the eggplant and serve it on top of the cauliflower rice.