Add tasty eggplant to your diabetes reversal regimen! Eggplant is very low in calories, high in fiber and has been found to be great for naturally managing blood sugar.
Whisk the sauce ingredients in a small bowl and set aside.
2
Saute eggplant in water in a large pot under medium high heat. Cook until eggplant is soft and translucent, about 15-20 minutes. You can add 2 tablespoons more water if the bottom of the pan starts to brown.
3
Mix in sauce, reserving about 2 tablespoons for dissolving cornstarch.
4
Whisk cornstarch in reserved liquid until there are no more lumps and add to pan.
5
Cook 5-10 more minutes until sauce thickens.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories42
% Daily Value *
Total Fat1g2%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol0mg
Sodium342mg15%
Total Carbohydrate9g4%
Dietary Fiber 2g8%
Total Sugars 3g
Protein1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sauce
½cupwater
2tbspsoy sauce
1tbspmaple syrup
2tspgrated ginger
2tspchili garlic sauceor to taste
1tspseseme oil(omit for diabetics)
3cloves garlic, minced
1tspred pepper flakesor to taste
Eggplant
2tbspwater
1large eggplant, cut in ½ inch cubes
2tspcornstarch
brown rice for serving
Directions
1
Whisk the sauce ingredients in a small bowl and set aside.
2
Saute eggplant in water in a large pot under medium high heat. Cook until eggplant is soft and translucent, about 15-20 minutes. You can add 2 tablespoons more water if the bottom of the pan starts to brown.
3
Mix in sauce, reserving about 2 tablespoons for dissolving cornstarch.
4
Whisk cornstarch in reserved liquid until there are no more lumps and add to pan.
AuthorLife and Health Network