Spicy garlic eggplant (vegan)

INGREDIENTS FOR EGGPLANT

• 500g eggplant (skinny or chunky, doesn’t matter!)

• 1/4 cup cornstarch

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• Olive oil

• 1 stem green onions

• Sesame seeds

INGREDIENTS FOR SAUCE

• 2 tablespoons minced garlic

• 1/2 shallot, cut

• 2 cups sweet peppers

• 1 teaspoon Sriracha

• 2 cups amino acids

• Chili flakes

• Olive oil

DIRECTIONS

1. Chop the eggplant into large pieces. Soak the eggplant in water for 30 minutes, try to submerge the pieces in water. After 30 minutes, pat dry.

2. In a separate bowl, mix cornstarch, salt and black pepper.

3. Toss the eggplant pieces in the mixture, so every piece is coated generously, on all sides with the mix.

4. Heat a few inches of olive oil over high heat in a deep pot. Fry the eggplant pieces, turning them so that the pieces cook evenly. I cook each side for about 5 minutes (you want each side to be crispy!)

5. Drain the eggplant pieces on a paper towel and set aside.

6. In a clean pan, heat a bit of olive oil over low heat. Once oil is hot, add in shallot and garlic, cook for 3 minutes.

7. Add in the sweet peppers, cook for 5 minutes.

8. Add in the Sriracha and the coconut aminos. Mix all together.

9. Add the eggplant to the sauce.

10. Add some chili flakes in.

11. Stir lightly until eggplant pieces are evenly coated.

12. Garnish with green onions and sesame seeds (missing the photo because I was too excited to eat).