Name: TERIYAKI EGGPLANT WITH MACADAMIA NUTS
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: 4 Japanese eggplants; 2 tsp sesame oil; ½ Maui onion, diced; 2 tbsp minced fresh ginger; ⅓ cup coconut aminos; Freshly ground black pepper; 1 tsp raw honey; ¼ cup roughly chopped macadamia nuts; Hoisin sauce, to taste (optional); sesame oil; coconut aminos; Cutting board; Knife; Wok or large skillet

TERIYAKI EGGPLANT WITH MACADAMIA NUTS

Jason Glover

Servings

Prep Time

5 minutes

Cook Time

18 minutes

Calories

115

A quick and easy stir fry using Japanese eggplants (or whichever variety you may be growing this summer), sweet onion, and macadamia nuts. Makes a great side dish or serve over rice for a satisfying vegetarian dinner!

Ingredients

4 Japanese eggplants
2 tsp sesame oil
½ Maui onion, diced
2 tbsp minced fresh ginger
⅓ cup coconut aminos
Freshly ground black pepper
1 tsp raw honey
¼ cup roughly chopped macadamia nuts
Hoisin sauce, to taste (optional)
sesame oil
coconut aminos

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Cutting board
Knife
Wok or large skillet

Directions

Cut the eggplant into 1 1/2 - 2" pieces.
Heat the sesame oil in a wok or large skillet over medium-high heat.
Sauté the eggplant and onion for 2-3 minutes, until the onion begins to soften.
Add the ginger and coconut aminos and continue sautéing for another 2-3 minutes.
Add about 1/3 cup water then cover and let cook for about 10 minutes.
Season to taste with freshly ground pepper and a bit of hoisin sauce (if using).
Cook for another few minutes, until the eggplant is fork tender.
Remove from heat. Toss with the honey and sprinkle the macadamia nuts over the top. Serve and enjoy!