Vegan Taiwanese Braised Eggplant

Ingredients

• 1 lb Eggplant
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Rice Vinegar
• 1 tsp Vegan Sugar
• 1/2 cup Vegetable Broth
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 Red Chili
• 1 tsp Sesame Oil
• 1 tbsp Cornstarch
• 2 tbsp Water

Instructions

1. 1Cut the eggplant into bite-sized pieces. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.
2. 2In a bowl, combine gluten-free soy sauce (tamari), rice vinegar, sugar, and vegetable broth.
3. 3Heat vegetable oil in a pan over medium-high heat. Add ginger, garlic, and chili and sauté until fragrant.
4. 4Add the eggplant to the pan and cook until lightly browned. Stir in the sauce mixture.
5. 5Bring to a simmer, cover, and cook for about 15-20 minutes, or until the eggplant is tender.
6. 6Mix cornstarch with water to make a slurry. Stir into the pan to thicken the sauce.
7. 7Drizzle with sesame oil. Serve hot with rice.

Substitutions

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