Sweet and Sour Eggplant and Pepper with Rice (V, V+, GF)
By: Meg Wert
Ingredients
- 1 1/2 cups white rice
- 1 1/2 pounds eggplant (1 medium - large)
- 1 pepper (your favorite tricolor)
- 1 -2 tablespoons sesame seeds for topping
- Salt for eggplant (to draw out water and bitterness)
- High heat oil for sauteing (such as canola or peanut).
- Sauce:
- 3 tablespoons soy sauce (or Gluten Free Tamari sauce)
- 2 tablespoons rice wine vinegar (or Gluten Free option)
- 2 cloves garlic (peeled and diced)
- 1/4 teaspoon cayenne pepper (for spiciness)
- 2 teaspoons corn starch
- *From Tori Avey website
Directions
- Step 1 Prepare the rice according to the package.
- Step 2 Wash and cube the eggplant into small pieces and lay out on paper towels. Sprinkle with salt (this will draw out the bitterness and excess moisture). Rinse after resting 15 – 20 minutes.
- Step 3 Wash, deseed and slice red pepper.
- Step 4 Dice the garlic (for use in the sauce).
- Step 5 In a bowl, wisk together the soy sauce, rice wine vinegar, brown sugar, garlic and cayenne pepper. Set aside.
- Step 6 In a small bowl dissolve the cornstarch in 1 tablespoon of water while mixing.
- Step 7 Add the dissolved cornstarch mixture to the sauce and blend in.
- Step 8 Heat the oil in a large skillet on medium-high and add the eggplant and saute for 5 minutes or until the edges begin to brown.
- Step 9 Then add in the pepper slices and continue cooking for another 5 minutes.
- Step 10 Pour in the sauce and continue stirring on medium heat.
- Step 11 This will be ready to eat in 2 minutes.
- Step 12 Top with sesame seeds and enjoy with rice.
- Step 13 Wonderful flavorful and really filling!
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