Day 5: Eggplant
What I love about this challenge…
that I have laid out for my self, (#27DaysOfThanks for 27 different foods from A-Z) is that it is causing me to experiment and try foods that I may not typically eat, and learn a lot about them too. Case in point, Eggplant. I don’t usually buy it, but when I saw these cute little purple bulbs at the FarmersMarket, I new I wanted them to be “E.”
I ended up making this Asian inspired stir fry and I’m glad I did, the eggplant added a lot to the dish and I seasoned with some new ingredients. Here is the recipe…
Eggplant Stir Fry~
Ingrediants:
eggplant
green beans
2-4 garlic cloves
red pepper flakes
cayenne pepper
garlic powder
gluten-free soy sauce
1 inch shredded ginger
lemon or lime wedge
1 tbls maple syrup
1 tbls coconut oil (or veggie broth for no oil)
fresh parsley
sprinkle of sesame seeds
white Jasmine rice
Directions:
Chop up your eggplant and green beans.
In a skillet combine coconut oil, red pepper, and garlic. Sauté on low/med heat for a few mins.
Add in your veggies along with a few splashes of soy sauce, cayenne pepper and garlic powder. Sauté for a few minutes on medium heat.
Add a few tablespoon of water and cover for about 10 minutes, or until veggies are tender.
Shred your ginger and add to a separate bowl with maple syrup, lemon, a little more soy sauce and another tablespoon of water.
Add sauce to your skillet and cook for another few minutes.
Add your parsley and pair with your Jasmine rice!
Enjoy!
Reasons to give thanks for Eggplant
- The anthocyanin in the skin acts as a powerful antioxidant, is anti-infamitory and helps detoxify your cells. This helps cognitive function, heart health, and prevents tumor growth and the spread of cancer cells.
- It can lower blood cholesterol because of large amounts of chlorogenic acid which decreases LDL levels and also is antimicrobial and antiviral.
- It is a #beautyfood that promotes a #healthy weight, glowing skin and #antiaging.
What are your favorite dishes with Eggplant?
Check in tomorrow for letter “F.”
