Eggplant Stir Fry with Lime, Ginger & Basil [serves 4]
3 tablespoons Soy Sauce
Juice and Zest of 1 Lime
1 tablespoon Agave
1/8 tablespoon Red Pepper Flakes
1 tablespoon + 1 teaspoon Coconut Oil
1 pound Eggplant, cut into 3/4 inch cubes
6 cloves Garlic, minced
1 teaspoon Ginger, minced
2 Scallions, sliced thin
1/2 cup Fresh Basil, rough chopped
Begin by whisking together all ‘sauce’ ingredients; set aside.
In a 12-inch nonstick skillet over high heat, heat 1 tablespoon coconut oil until shimmering. Add eggplant and cook, continuously stirring, for 5-7 minutes or until well browned and tender.
Add additional teaspoon of coconut oil to skillet followed by garlic and ginger. Stir mixture into eggplant and cook until fragrant, 45 seconds to 1 minute. Add sauce and stir until combine.
Remove skillet from hear, stir in scallions and basil. Eat up!