Spicy eggplant is chunky and similar to a relish. Spicy eggplant is great warm or cold. I found a similar recipe in Ohio and have been trying to recreate them ever since, about 10 years.
This is great on a salad, side for vegan nuggets, potato bar, tacos, just to name a few. This eggplant can be made as spicy as you wish. This makes a great salad for a picnic, no mayonnaise to go bad, should make this summer side last longer in the heat of the day. I would still try to keep it cool it will taste fresh and full of infused flavors.
Remember make it your own, have fun in the kitchen and enjoy infusing some veggies!
Servings: 6
Ingredients
- 2 tablespoons grape-seed oil
- 2 eggplants , cubed small
- 2 tablespoons grape-seed oil
- 1 onions diced
- 2 tablespoon minced garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 small red pepper , sliced thin
- 1 1/2 tablespoon GF teriyiki
- 1 tablespoon GF chili garlic sauce
- 1 tablespoon agave nectar
- 2-4 green onions chopped & mix in at end
- Salt to taste
Instructions
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes, do not crowd working in batches, until they are brown, a couple of minutes. Remove the eggplant and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat,saute the onions until they begin to soften, a couple of minutes, do not brown.
- Stir in the garlic, and cook a few more minutes. Mix in the soy sauce, water, GF teriyaki sauce, chili garlic sauce, agave, salt and black pepper, until smooth.
- Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
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