Szechuan Eggplant

Name: Szechuan Eggplant
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian
Ingredients: ½ cup water; 2 tbsp soy sauce; 1 tbsp maple syrup; 2 tsp grated ginger; 2 tsp chili garlic sauce; 1 tsp seseme oil; 3 cloves garlic, minced; 1 tsp red pepper flakes; 2 tbsp water; 1 large eggplant, cut in ½ inch cubes; 2 tsp cornstarch; brown rice for serving

Add tasty eggplant to your diabetes reversal regimen! Eggplant is very low in calories, high in fiber and has been found to be great for naturally managing blood sugar.

Sauce

½ cup water

2 tbsp soy sauce

1 tbsp maple syrup

2 tsp grated ginger

2 tsp chili garlic sauceor to taste

1 tsp seseme oil(omit for diabetics)

3 cloves garlic, minced

1 tsp red pepper flakesor to taste

Eggplant

2 tbsp water

1 large eggplant, cut in ½ inch cubes

2 tsp cornstarch

brown rice for serving

Whisk the sauce ingredients in a small bowl and set aside.

Saute eggplant in water in a large pot under medium high heat. Cook until eggplant is soft and translucent, about 15-20 minutes. You can add 2 tablespoons more water if the bottom of the pan starts to brown.

Mix in sauce, reserving about 2 tablespoons for dissolving cornstarch.

Whisk cornstarch in reserved liquid until there are no more lumps and add to pan.

Cook 5-10 more minutes until sauce thickens.