Spicy Basil Eggplant With Dates and Cashews

• 份量: 4 servings
• 活動時間: 30 minutes
• 總時間: 30 minutes

食材

4 teaspoons sesame oil, divided

1 (12-ounce) eggplant, cut into bite-size cubes (5 cups)

¼ teaspoon fine salt

1 medium red onion (8 ounces), chopped

6 garlic cloves, chopped

1 (1/2-inch) piece fresh ginger, minced or finely grated

1 orange or red bell pepper, stemmed, seeded and cut into 1/2-inch pieces

1 tablespoon distilled white vinegar

2 tablespoons low-sodium tamari (may substitute coconut aminos), or more as needed

¼ teaspoons ground cayenne pepper (see headnote)

1 cup loosely packed fresh basil leaves, chopped

5 large Medjool dates, pitted and chopped

½ cups chopped raw cashews

Cooked brown rice, for serving

步驟

Step 1

In a large (12-inch) skillet over medium-high heat, heat 2 teaspoons of the oil until shimmering. Add the eggplant, sprinkle with the salt and cook, stirring frequently, until browned and tender, 6 to 8 minutes. Transfer the eggplant to a bowl.

Step 2

Add the remaining 2 teaspoons of oil to the same skillet, and stir in the onion, garlic and ginger. Cook, stirring frequently, until the onion is soft, 3 to 5 minutes. Stir in the bell pepper and cook until slightly softened, 1 to 2 minutes.

Step 3

Return the eggplant to the pan, along with the vinegar, tamari and cayenne, and cook, gently tossing, until the flavors meld and the pan juices form a sauce, 2 to 3 minutes. Taste, and season with more tamari, as needed. Remove from the heat, then stir in the basil.

Step 4

Sprinkle the dates and cashews on top, and serve warm, over brown rice.

營養

• 卡路里: 220
• 總脂肪: 12 g
• 飽和脂肪: 1 g
• 鈉: 490 mg
• 總碳水化合物: 25 g
• 膳食纖維: 6 g
• 總糖: 14 g
• 蛋白質: 6 g