Cholesterol: Lower With This Eggplant Recipe

EggplantSauceStir Fry
2 Chinese eggplants- bite-size pieces1 T coconut amino & 1/2 t2 1/2 T oil
1 t Celtic sea salt1 T water1 t minced ginger
1 T cornstarch1/2 t crushed chili peppers3 chopped cloves garlic
2 t date, coconut, or Monk sugar
1 t cornstarch

Chinese Eggplant & Garlic Sauce


  • 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)
Eggplant and Cholesterol

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


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