2 or 3 Japanese Eggplants, chopped into 1″ pieces
3 Garlic Cloves, sliced
3/4 cup Water
1 Tbs Corn Starch
1 Tbs Tamari (or more to taste)
2 Tbs Extra Virgin Olive Oil
Heat olive oil in a large saute pan over medium heat. Add eggplant and saute till beginning to soften, about 5 minutes.
Mix together water, tamari, garlic, black pepper to taste, and corn starch. Add mixture to eggplant and stir to evenly coat.
Cover and reduce heat to low. Cook for 7-10 minutes, stirring occasionally until eggplant is fully tender. Season to taste with more black pepper and tamari if needed.
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