Vietnamese Sauteed Eggplant

Suitable for vegans and vegetarians

Ingredients:

• 1 eggplant, 
• 2-3 cloves of garlic, 
• 2 tbsp finely chopped coriander, 
• 2 tbsp tamari or soy sauce, 
• 1 tbsp honey, 
• 3-4 basil leaves.

Method:

• Slice eggplant into coins. Place on a kitchen towel and pat dry.
• Place a large pan over medium heat with 2 tbsp of oil.
• Place the eggplant pieces into the pan and cover with a lid.
• Cook the eggplant for 15 minutes, adding a tablespoon of water every 4-5 minutes. This will help to steam and break down the eggplant. Flip half way through cooking.
• After 15 minutes, add the garlic and cook for an additional 2 minutes.
• Add the tamari (or soy sauce), honey, and coriander and mix to combine. At this point the eggplant should be very soft and almost falling apart. If not, add some more liquid and cook until soft.
• Season to taste with salt and pepper. If you are using soy sauce with a high salt content, be careful not to over-season.
• Garnish with roughly chopped basil and, optionally, hot sauce. Serve over rice or as a side.