Eggplant is one of those ingredients we always see at the grocery store, but rarely buy. We wanted to change that, so we came up with this really delicious, Yin and Yang, sweet and spicy recipe, that has us buying eggplant all the time and we think you’ll really love it too! We like to add this on top of grain or salad bowls, but it’s just as good on it’s own.

1 big eggplant or 2 smaller ones
1 tsp olive oil (for frying)
2-3 garlic cloves (grated)
2 inch fresh ginger root (grated)
1 tsp ground cumin
1 tsp chili flakes
5 tbsp maple syrup
Juice of 1 lemon
Salt to taste

Slice eggplant and rub in the olive oil.
Broil eggplant in oven until lightly browned on both sides. Make sure to turn the eggplant over halfway through (about 5-10 minutes per side).
In a warm pan add garlic with a touch of oil and warm through being careful not to burn the garlic.
Add the rest of the ingredients to the pan with a tbsp or two of water to thin out the sauce.
Then add the broiled eggplant slices and toss in the pan until it’s thoroughly coated in the sauce (2-3 minutes).
Add to your favorite bowl for lunch or dinner.

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