| Eggplant | Sauce | Stir Fry |
|---|---|---|
| 2 Chinese eggplants- bite-size pieces | 1 T coconut amino & 1/2 t | 2 1/2 T oil |
| 1 t Celtic sea salt | 1 T water | 1 t minced ginger |
| 1 T cornstarch | 1/2 t crushed chili peppers | 3 chopped cloves garlic |
| 2 t date, coconut, or Monk sugar | ||
| 1 t cornstarch | ||
Chinese Eggplant & Garlic Sauce
Instructions
- Put eggplant in a bowl of water with salt and keep submerged for 15-20 minutes
- Combine sauce ingredients in a small bowl and mix thoroughly
- Pat eggplant dry
- Sprinkle with 1 T cornstarch, mix by hand until thinly evenly coated
- Heat oil in a skillet
- Place eggplant in a skillet in 1 layer, char each side then transfer to a dish once charred
- Put remaining 1/2 t oil in the skillet with ginger and garlic
- Return the cooked eggplant to the skillet
- Make sure the sauce is thoroughly mixed well and the cornstarch is fully dissolved
- Pour over the eggplant
- Stir several times to thicken the sauce
- Serve over the noodles (follow package instructions or what I share in class (LOL)
Health Benefits
- supports HDL or healthy cholesterol
- manages blood sugar
- contains phytonutrients = improves mental health
- reduces inflammation in the brain
- antioxidants
- improves blood flow to the brain
- protects against neurodegenerative diseases ie Alzheimer’s
- improved gut bacteria
- rich fiber & suppresses appetite
- digestion
- reduce blood sugar
- improve heart health
- protects against cognitive decline
- aid weight loss
- folate for brain health
- slows macular degeneration
- anti-cancer
- antibacterial
- antiviral
- decrease inflammation
- bone health
- heart
https://mamavega.com/2024/01/natural-remedies-for-high-blood-pressure/
