This is a really quick and easy recipe that is a quick go-to. It's low glycemic and delicious. Enjoy!
1/2 onion (red or sweet work well)
6 cloves garlic, minced
1/4- 1/2 tsp red pepper flakes (depending on desired level of heat from pepper)
1 eggplant, or 2 (thinner, with light purple skin) Japanese eggplant
1/4 cup water for stir-frying
2-3 Tbsp. coconut or canola oil for stir-frying
roughly 1/2 cup (or more) fresh basil
2 Tbsp. soy sauce (preferably wheat free) or Bragg's Liquid Amino Acids
1 Tbsp. fish sauce OR vegetarian fish sauce or 2 Tbsp. oyster sauce OR vegetarian oyster sauce (available at larger
1 tsp. agave nectar
Chop the eggplant up into bite-size pieces (leave the peel on - this is where most of the nutrients are). Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, red pepper flakes, and eggplant. Reserve the rest of the garlic for later. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce/Braggs and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup). When the eggplant is soft, add the rest of the garlic, agave plus the fish/oyster sauce. Stir fry to incorporate. Taste test the eggplant for salt. If not salty enough, add a little more fish/oyster sauce. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice). Add 3/4 of the fresh basil. Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with jasmine (brown) rice if desred or great as a stand alone dish. Enjoy.