Glazed Eggplant
In This Recipe
Organic Agave Nectar - Light, Organic Agave Nectar - Hot
Ingredients
- 1 medium eggplant, diced
- 2 tbsp Agave In The Raw
- ¼ cup low sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp olive oil or avocado oil (for stir-frying)
- Cilantro and green onions (for garnish)
Preparation
- Step 1
In a small bowl, mix soy sauce, Agave In The Raw, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Step 2
Heat olive oil in a skillet or wok over medium-high heat. Add diced eggplant and stir-fry until golden and tender, about 7–8 minutes.
- Step 3
Pour the soy-agave sauce over the egg plant and stir to coat. Cook for 2–3 more minutes, allowing the sauce to thicken slightly.
- Step 4
Serve warm, garnished with cilantro and green onions.
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