Sweet and Spicy Eggplant

Sweet and Spicy Eggplant

In her new cookbook, Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens, Debbie Adler shares more than 100 plant-based recipes free of the top eight food allergens—dairy, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish—plus free of refined sugar and oils. Here she shares one of her favorites: a sweet and spicy vegan eggplant recipe.

Sweet and Spicy Eggplant
Serves 6
With patience, this Lebanese dish comes together so well texturally and flavorfully. The key is to simmer the eggplant long enough so that it practically melts. In conjunction with the firm chick peas and the bite of the juicy tomatoes it is something special to behold. And if you can bear to share it, this vegan eggplant recipe is a sure crowd pleaser.
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Ingredients
  1. 1 yellow onion, diced
  2. ½ cup coconut aminos
  3. 3 cloves garlic, minced
  4. 1 tablespoon curry powder
  5. ½ teaspoon turmeric powder
  6. ½ teaspoon cumin
  7. ½ teaspoon freshly ground black pepper
  8. 1 tablespoon coconut nectar
  9. 3 large heirloom tomatoes, diced
  10. 2 medium eggplants (about 1 ½ pounds each), diced into ½-inch pieces
  11. 1 (15 ounce) can of chickpeas, drained and rinsed
  12. ¾ cup fresh basil, chopped
  13. Topping: 3 tablespoons finely chopped flat leaf parsley
Instructions
  1. Heat the onions in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
  2. Add the coconut aminos, garlic, curry powder, turmeric, cumin and black pepper, stirring occasionally, until the spices become fragrant, about 2 minutes.
  3. Add the coconut nectar, tomatoes, eggplant and chickpeas and stir to incorporate.
  4. Simmer for about 35 minutes.
  5. Remove from the heat and add the basil. Top each serving with the parsley, and serve over brown rice, quinoa or kasha.
Notes
  1. Serving size: 1 cup
  2. Calories: 60
  3. Total Fat: 0.6g
  4. Protein: 3.2g
  5. Cholesterol: 0.0g
  6. Sodium: 180mg
  7. Fiber: 2.7g
  8. Sugars: 2.0g
  9. Total Carbohydrate: 10.3g
World of Vegan http://www.worldofvegan.com/
Hungry for more recipes? Check out our other World of Vegan recipes or pick up Debbie’s new Sweet, Savory & Free vegan cookbook here:

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