Sautéed Asian Eggplant
- 6-7 Petite Eggplants (I found these at my local farmers market!)
- 2 tbsp Sesame Oil
- 2 tbsp Tamari Soy Sauce
- a handful of chopped cilantro
- 1-2 garlic cloves, minced
- a dash of himalayan salt, black pepper, and sweet paprika
Slice the eggplants in half and chop into small pieces. Sauté them in a pan with all of the ingredients listed above( I like to cook them until they are a little black and crispy). So good with miso salmon, an asian tempeh or tofu dish, or on top of a salad!
xx
Rachel