A Good Recipe for Women: Stir-Fried Eggplant with Ginger Plum Sauce

One of my great loves is food.  I invited my fellow yogi, Charleen Gosling, is passionate about nutrition with regards to women's menopausal health.  A personal trainer by profession, she shares one of her favorite recipes here (below video).

Stir-Fried Eggplant with Ginger Plum Sauce

NOTES:

• No need to peel the eggplant if the skin is shiny and tight.
• The eggplant will want to stick a bit to the pan, even with a nice coating of oil, so use a flexible spatula when stirring and be sure to scrape the bottom of the pan often.
• Yields: 3-4 servings

1/3 cupe plum jam (leaving the largest chunks of plum in the jar for another use)

2 tsp Dijon mustard

1/2 tsp very finely grated fresh ginger

Salt and freshly ground black pepper, to taste

2 large eggplants (about 3 pounds)

2 Tsp oil (coconut is recommended)

1/2 tsp salt

Red pepper flakes, to taste (optional)

1. In a small bowl, combine the plum jam, mustard, and ginger, and stir until well combined.  Season to taste with a dash of salt and some freshly ground black pepper, and set aside.
2. Cut the eggplant lengthwise into 1/2"-thick slices, then crosswise into 1/2"-thick sticks.
3. Place a large, deep skillet or wok over medium heat.  After about a minute, add the oil and swirl to coat the pan.  Add the eggplant and salt, and cook, stirring continuously and scraping the bottom of the pan often, for 10-15 minutes, or until the eggplant is golden brown, very tender, and has collapsed in volume by about half.  (If the eggplant seems to be browning more quickly than it is becoming tender, reduce the heat to medium-low and/or add a splash of water.)
4. Remove from the heat, add the plum sauce, and stir to combine.  Season to taste with additional salt, if needed, and some freshly ground black pepper.  Serve hot, warm, or at room temperature, topped with red pepper flakes, if desired. 

I taste-tested (of course) Charleen's cooking, and the eggplant was divine -- perfectly cooked.  I never knew eggplant could taste so good and fresh!  The plum sauce made it really sweet, and refreshing, and it could almost be eaten like a dessert!

Find more great recipes here: