Hunan Eggplant – Healthy Version

It’s been a number of years since I ate Chinese food.  The high sodium content, white rice, and excessive frying/sautéing are to blame.

I don’t believe in depriving oneself of all foods one enjoys, so I put a lot of effort into transforming high fat or dairy-filled dishes into healthy ones.chop sticks

Stir fries can be cooked in a healthy fashion, as can many other Oriental dishes.  Hunan-Style Eggplant is one of those, and a favorite in my family.

Here is my slightly modified version of that dish.  I hope you enjoy it.

Healthy Hunan Eggplant

  • 5 Tbs. Coconut Oil
  • 1 – 1 1/2 lb. organic Eggplant, cut into 1 inch chunks
  • 4 large organic Garlic Cloves, peeled and minced
  • 1 Tbs. Chili Paste (found in oriental food section)
  • 1-1/2 tsp. fresh organic Ginger, minced
  • 1/2 c. organic Chicken Stock
  • 1 Tbs. Coconut Aminos (or Tamari sauce)
  • 2 tsp. raw Honey
  • 1 Tbs. Rice or Apple Cider Vinegar
  • 2 Tbs. organic Scallion, chopped
  • 1 tsp. Sesame Oil

Place 4 Tbs. coconut oil in large, heavy skillet over medium heat.  Add eggplant and stir-fry until soft, about 3 minutes.

Remove eggplant with slotted spoon and set aside.

Add remaining tablespoon of coconut oil to pan, and add garlic, chili paste, and ginger. Stir for 15 – 20 seconds.

Add stock, aminos or Tamari and honey and bring to a simmer.  Add vinegar and eggplant and cook over medium low until eggplant has absorbed most of the sauce, about 1 -2 minutes.

Remove from heat, and stir in scallions and sesame oil.

hunan eggplantServe hot with gluten-free, high-fiber crackers as an appetizer, or try with steamed spaghetti squash or yams.

~ Enjoy!

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4 thoughts on “Hunan Eggplant – Healthy Version

  1. This sounds wonderful. I love Chinese food but reserve for the when I really crave and don’t make a habit of it because of everything you mentioned above. I think your recipe sounds delicious!

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