Easy and delicious vegan eggplant dish that will make your whole family happy. Done in no time! Gluten-free of course.
1 large eggplant cut into bite-size cubes
100g of button mushrooms cut into quarters (optional)
2 tbsp of tapioca flour
3 tbsp of extra virgin olive oil
3 garlic cloves, pressed
3 cm ginger, grated
Juice of 1 medium-sized lemon
1/2 cup of vegetable stock
2 tbsp of gluten-free soy sauce (I use tamari)
1 tbsp of honey
2 tsp corn starch
You might want to start this recipe by sprinkling the cut eggplant with salt and leaving it in a colander for 20-30 minutes to release the water. After 30 minutes simply rinse the eggplant to remove the excess salt and pat it dry with a clean kitchen towel. This will reduce the amount of olive oil you will use in this recipe.
Step 1 Start by mixing all sauce ingredients until everything is well combined.
Step 2 Add tapioca flour to the eggplant and mushrooms and toss it to make sure the vegetables are coated with tapioca flour.
Step 3 Heat the olive oil in a wok or a large frying pan. Add the vegetables into the pan and fry on medium-high heat until they become golden.
Step 4 Push the eggplant and mushrooms to one side of your frying pan or wok so you have a free little area. Add 1 tablespoon of extra virgin olive oil and quickly fry garlic and ginger in it, until fragrant. Mix the eggplant and the mushrooms with garlic and ginger.
Step 5 Add the sauce and lower the heat to low. Cook everything together for a couple of minutes, until the sauce has thickened and everything is well combined.
Serve with some basmati rice! Enjoy!
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Keywords: gluten-free, vegan eggplant recipe, eggplant for dinner