Szechuan Eggplant

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.


Yields6 ServingsPrep Time5 minsCook Time20 minsDifficultyIntermediate

Ingredients

Sauce
 ½ cup water
 2 tbsp soy sauce
 1 tbsp maple syrup
 2 tsp grated ginger
 2 tsp chili garlic sauce (or to taste)
 1 tsp seseme oil
 3 cloves garlic, minced
 1 tsp red pepper flakes (or to taste)
Eggplant
 2 tbsp water
 1 large eggplant, cut in ½ inch cubes
 2 tsp cornstarch
 brown rice for serving

Instructions

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.

5

Cook 5-10 more minutes until sauce thickens.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 42
% Daily Value *
Total Fat 1g2%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 342mg15%
Total Carbohydrate 9g3%
Dietary Fiber 2g8%
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Sauce
 ½ cup water
 2 tbsp soy sauce
 1 tbsp maple syrup
 2 tsp grated ginger
 2 tsp chili garlic sauce (or to taste)
 1 tsp seseme oil
 3 cloves garlic, minced
 1 tsp red pepper flakes (or to taste)
Eggplant
 2 tbsp water
 1 large eggplant, cut in ½ inch cubes
 2 tsp cornstarch
 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.

5

Cook 5-10 more minutes until sauce thickens.

Szechuan Eggplant
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