Vietnamese Braised Eggplant

So I think our little purple friend always gets the raw end of the deal.  Most people cringe when they hear the word eggplant.  Hey, I used to.


Somehow my taste buds have changed over the years {hallelujah!} and now I buy this purple vegetable almost every single week.  And let me tell you, when it's cooked correctly, it is out. of. this. world.  

Let me introduce you to a new recipe that is inspired by Vietnamese flavors, but has some major twists on it created by yours truly.  This dish is entirely gluten free and vegan but packs some major flavor punch!  Feel free to adjust the spiciness to your liking.  This recipe is just hot enough that you get a slight tingle on your lips.  Oh... and the eggplant... I guarantee this will be the most smooth, silky, soft, and flavourful eggplant you will ever taste.  {Yep... and leftovers are great too!  Just ate some for lunch while drooling over this recipe again...} 

Vietnamese Braised Eggplant adapted from Girl Cooks World

Ingredients
1 large eggplant, peeled & cut into large chunks
1 tsp salt
1 tsp sugar
2 tbsp olive oil
1 onion quartered & separated
1/2 tsp caraway seeds, crushed to release flavor
5 garlic cloves minced
1/2 tsp - 1 tsp cayenne pepper
1/2 tsp black pepper
1/2 red bell pepper, chopped
1 can chickpeas, rinsed
3/4 cup light coconut milk (or full fat)
1/4 cup Liquid Aminos (or gluten free soy sauce)
basil & red pepper flakes to garnish

Method
1.  Place eggplant chunks in colander and sprinkle with salt.  Let sit for 20 minutes.
2.  Rinse eggplant, pat dry, then sprinkle with sugar and place in bowl.
3.  In a large skillet, heat olive oil at medium heat.  Then add eggplant and occasionally stir for about 5 minutes.
4.  Add onion, caraway, and garlic and cook for 5 minutes.  Stirring occasionally to make sure eggplant and garlic don't stick to pan.
5.  Add pepper, chickpeas, cayenne pepper, black pepper... give a good stir... then add coconut milk and liquid aminos (or soy sauce) and let simmer for about 15 minutes.
6.  Serve eggplant mixture over quinoa or rice.  Garnish with fresh or dried basil and hot pepper flakes and enjoy!

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