CRISPY, SPICY, EGGPLANT
Eggplant is one food that supports the Liver. Good Liver function is key to developing and maintaining a healthy metabolism function.
[cooked-sharing]
Small bowl of cold water
1 teaspoon of salt
2 long purple eggplants, skinned and cut into 2 inch chunks
3 tablespoons of sweet potato powder
3 tablespoons of sunflower or safflower oil
2 tablespoons of ketchup
1 tablespoon of marmalade
Splash of wine
½ teaspoon of mushroom powder
1 teaspoon of sugar
1 scallion, diced
handful of sprouts
1
Soak the eggplant in salted, cold water for 10 minutes.
2
Coat the eggplant in sweet potato powder.
3
In a heated non-stick pan drizzle some oil. Add eggplant strips and let cook until lightly golden. Set aside.
4
To make the sauce, heat a non-stick pan. Combine the ketchup, marmalade, wine, mushroom powder, sugar and scallions in a bowl and mix.
5
To the heat pan warm the sauce for 1 minute, then spoon the sauce over the eggplant. Add the sprouts and enjoy!
CategoryVegetables
Ingredients
Small bowl of cold water
1 teaspoon of salt
2 long purple eggplants, skinned and cut into 2 inch chunks
3 tablespoons of sweet potato powder
3 tablespoons of sunflower or safflower oil
2 tablespoons of ketchup
1 tablespoon of marmalade
Splash of wine
½ teaspoon of mushroom powder
1 teaspoon of sugar
1 scallion, diced
handful of sprouts
