Braised Eggplant with Garlic and Basil

From

This IS one of the easiest eggplant dishes I’ve made. A delightful technique to keep the eggplant tender yet not mushy. Very flavorful!

I’ve made it lactose, gluten and soy free.

                     
Serving Size  : 4    

1/4   cup  coconut aminos — or Tamari
1       teaspoon  honey
1/2   teaspoon  Siracha
2       teaspoon  arrowroot
1/2   teaspoon  toasted sesame oil
4       tablespoons  butter
1       large  eggplant — sliced into 1-inch squares
2       medium cloves  garlic — minced (about 2 teaspoons)
1/4   teaspoon  salt
1/4   cup  fresh basil leaves

1)  Combine 1 1/2 cups water, coconut aminos, honey, and chili bean sauce in a small bowl and stir. Combine 1/4 cup water and the arrowroot in a separate bowl.

2)  Heat the butter over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 4 to 5 minutes.

3)  Stir in the water, coconut aminos, honey and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.

4)  Stir the arrowroot and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, aminos, chili sauce, or honey as desired. Remove from heat and stir in the whole basil leaves. Serve immediately.