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Sweet and Spicy Glazed Eggplant

Servings 2 humans

Ingredients

Sweet and Spicy Glaze

  • 1/2 cup Vegetable Stock
  • 1 tbsp Tapioca Starch
  • 3 tbsp Apple Cider Vinegar
  • 2 tbsp Tamarin Sauce (or GF soy sauce)
  • 1 tbsp Balsamic or Red Wine Vinegar
  • 2 tbsp Maple Syrup

Glazed Eggplant

  • 1 Eggplant
  • 1/3 cup Tapioca Starch
  • 1 tbsp Organic Virgin Coconut Oil
  • 250 g Tempeh
  • 1 tbsp Ginger
  • 1 clove of Garlic
  • Sweet & Spicy Glaze

Instructions

  1. Preheat oven to 350F

  2. Chop eggplant into small rectangles and soak in cold filtered water for 2 minutes

  3. Drain eggplants, tap dry and coat with tapioca starch. Place on baking sheet and bake for 20 minutes

  4. While the eggplants are baking, add all ingredients for glaze into saucepan and bring to boil. Stir for 5 minutes and let reduce by half

  5. Mince tempeh in a food processor or chop in small pieces by hand. 

  6. Sauté chopped garlic and ginger with tempeh in coconut oil.

  7. Remove eggplant from oven and dust off any excess tapioca starch. 

  8. Add eggplants to sauteed tempeh and coat with sweet and spicy glaze. 

  9. Serve over rice or rice noodles and enjoy!