Marinated Eggplant

Marinated Eggplant is a savory and tangy Paleo Chinese snack that pairs perfectly with rice or can be enjoyed on its own. This dish features tender eggplant infused with a harmonious blend of spices and seasonings, making it a delightful addition to any meal or a tasty treat.

Ingredients

• Eggplant - 250 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (or coconut aminos for Paleo) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon
• Green onion - 1 stalk, chopped
• Salt - to taste

Steps

1. Slice the eggplant into 1/2 inch thick rounds and sprinkle lightly with salt. Let it sit for about 10 minutes to draw out excess moisture.
2. Rinse the salted eggplant slices under cold water and pat them dry with a paper towel.
3. In a mixing bowl, combine minced garlic, grated ginger, soy sauce (or coconut aminos), rice vinegar, sesame oil, and chili flakes. Mix well to create the marinade.
4. Add the dried eggplant slices to the marinade, ensuring each piece is well coated. Allow them to marinate for at least 15 minutes.
5. Heat a non-stick skillet over medium heat and add the marinated eggplant slices. Cook for about 5-7 minutes on each side, or until they are tender and slightly browned.
6. Remove from heat, garnish with chopped green onion, and serve warm or at room temperature.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Good source of dietary fiber, supporting digestive health.

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