Trying to copy a favorite dish of Spicy Bean Eggplant without using bottled, preservative filled hoisin sauce and black bean sauce resulted in this creamy, saucy, spicy, savory dish.
1 large eggplant sliced in to cm thick strips (toss in a bowl with a sprinkle of salt to draw out bitterness, let stand while preparing sauce)
1 table spoon grapeseed oil for frying
3 green onions chopped for garnish
4 tablespoons organic tamari soy sauce (use Bragg’s liquid aminos for gluten free)
2 tablespoons peanut butter
1 tablespoon honey (or agave for strict vegan)
2 teaspoons apple cider vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon sambal olek or sriracha (more or less to taste)
1/8 teaspoon black pepper
Combine all sauce ingredients in a bowl and whisk together with a fork. Rinse and strain eggplant. Add a table spoon of grapeseed oil to wok over med-high heat. Fry eggplant for 5 minutes or until just tender, stirring frequently. Pour sauce over and coat well. Reduce heat to a simmer and cover for 10 minutes stirring 1/2 way through. Serve over brown rice and top generously with green onion.