Vegetables
Japanese Eggplant
Japanese Eggplant
If there is one small blessing about our kids' food allergies, it is that vegetables are not on their list of allergens. In fact the list of the most common major allergens are predominantly animal products (eggs, dairy, seafood), nuts, or carbohydrates (wheat). We all know that vegetables are good for us and we should probably be eating more of them. Making vegetables interesting can be difficult. Many vegetables can be simply prepared by sauteing them in a pan. This recipe for Japanese Eggplant adds a sweet and savory twist by adding a Hoisin sauce. Most Hoisin sauces that are sold in the stores contain gluten, so we've included our own gluten-free Hoisin sauce recipe here.
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Japanese Eggplant
Ingredients:
3 long Japanese eggplant, trimmed of top, cut into 1 x 2 inch wedges
1/2 onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt, more to taste
1/2 teaspoon white pepper
1/2 to 1 cup vegetable broth, more as needed
Ingredients Hoisin sauce:
2 tablespoons sunflower butter
1/2 tablespoon maple syrup
1/2 tablespoon molasses
2 tablespoons coconut aminos
2 tablespoons rice vinegar
1/2 to 1 tablespoon red chili flakes
1/4 teaspoon 5 spice powder
1/2 teaspoon arrowroot flour
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Preparation:
1. In a large fry pan, add olive oil and onion. Cook the onion until translucent, and add garlic, cooking for 30 seconds more.
2. Mix all ingredients for Hoisin sauce and set aside.
3. Add the eggplant, vegetable broth, salt, pepper, and vegan hoisin sauce ingredients. Cook until the eggplant is tender, and the liquid is reduced in half.
Variation:If you desire to add meat, you can add 1 pound of ground pork and cook the pork when you cook the onion. Then add the garlic, and proceed with the rest of the recipe.
Serves 4 to 6. ”
Excerpt From
The Cookbook You Never Wanted: An Allergy Free Cookbook
Luci Chen Yang, MD
https://books.apple.com/us/book/the-cookbook-you-never-wanted-an-allergy-free-cookbook/id6469195817
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