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?Asian-style glazed eggplant, garlic sesame kale, edamame and udon. I’m totally in love with eggplant right now. How about you?☺️Happy Sunday friends.
?Recipe Asian-style glazed eggplant: Whisk together: 2 minced garlic cloves, 2 tsp finely chopped ginger, 1 tsp toasted sesame oil, 2 tbsp rice vinegar, 1/4 cup low-sodium tamari or soy sauce, 1/4 cup water, 1-2 tsp sriracha, 2 tsp maple syrup (Adjust ingredients to taste.) Slice 1 large eggplant into approximately 3/4 thick pieces. Heat a little sesame oil in a non-stick skillet, medium-high heat. Sauté eggplant slices a few minutes a side until browned. Once both sides are golden brown, add enough sauce to cover bottom of skillet generously and cook another 30 seconds, flipping eggplant half way. (Skillet should be hot enough that sauce sizzles.) Serve immediately. Use remaining sauce for rest of bowl. (BTW this sauce pairs well with almost anything!)
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