Eggplant is one food that supports the Liver. Good Liver function is key to developing and maintaining a healthy metabolism function.

Yields1 Serving
 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
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.

CategoryCooking Method

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

Directions

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.

CRISPY, SPICY, EGGPLANT

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