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This dish is SO easy & outrageously delicious! It is also genuinely spicy but you can control that level yourself.
Spicy Vegan Chinese Eggplant
Serves 2 or more
2 medium eggplants – cut into 1/2 inch cubes
1 onion – diced
Thai basil (or red basil or regular basil) – chopped – optional
6 garlic cloves – chopped
4 TBS minced ginger (I used jarred)
3 TBS brown sugar
1 TBS sriracha
2 TBS sambal oelek (or chili garlic sauce)
2 tsp molasses
3 TBS reduced sodium soy sauce
1/2 cup tomato sauce
2 TBS rice vinegar
Crushed red pepper
1/2 cup water
OPTIONAL – 1-3 TBS black soy sauce for a richer color
Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.
Heat 1-2 TBS sesame oil in a pan & add the eggplant. Add a little salt & some crushed red pepper. Add the diced onion. Saute over medium heat until tender but not mushy. Maybe 5-8 minutes.
Add 2-3 TBS sesame seeds & the garlic & the ginger. When the garlic begins to brown add the tomato sauce, brown sugar, sriracha, sambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water. Simmer over med-low heat for ten minutes. Add the eggplant & onions & simmer another 5 minutes. Stir in some chopped basil (if using).
Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.