Slightly Modified a Food & Wine Recipe | Serves: 4 | Time: ~30 min.
1 lb #eggplant, cut into 1-inch pieces
3 tbsp EVO
1/2 medium onion diced
2 tsp ginger powder
2 cloves garlic, minced
1 cup light coconut milk
1 tbsp coconut aminos
1 tbsp curry powder
1 tsp coconut sugar
Black pepper, to taste
1 #jalapeno chili, sliced
Chopped cilantro, to garnish
Cauliflower rice, for serving
Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
Reduce heat to low and stir in the coconut milk, aminos, curry powder, brown sugar, black pepper and jalapeno. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.
Plate and serve with cauliflower rice and cilantro garnish.