Braised Eggplant Stew with Coconut Rice
Suitable for indigos - the purple eggplant compliments their indigo auras, as well as being a nightshade vegetable it helps to add a coolness to their fiery personalities, creating a balance. Make sure to use Japanese or Chinese eggplant, as it has less seeds and is sweeter than regular eggplant. The coconut rice enhances this cool element, while helping to boost the immune system and maintaining good heart health. Make a big batch to eat throughout the week! The rice and roasted sweet potatoes can be made ahead of time to speed up the cooking time. This recipe is gluten-free and vegan.
Yield: 3-4 servings
Ingredients:
4 Japanese or Chinese eggplants, skin on and cut into approx 1 cm cubes
2 large sweet potatoes, skin on and cut into approx 1 cm cubes
2 shallots, peeled and thinly sliced
1 inch ginger, peeled and grated on a microplane
6 cloves garlic, chopped finely
½ cup tapioca starch (also known as tapioca flour)
½ cup coconut oil
¼ cup olive oil
1 cup tamari
½ cup hoisin sauce
¼ cup rice wine vinegar
2 tbsp sesame oil
1 cup water
1 bunch of kale, leaves removed and roughly chopped
1 bunch scallions, sliced thinly on an angle
2 tbsp sesame seeds for garnish
Coconut Rice:
1 cup basmati rice
2 tbsp coconut oil
1 cup water
1 cup coconut milk
Salt and pepper, to taste
Method:
1 - Preheat oven to 425° F.
2 - Chop eggplants into approx 1 cm cubes, place in a large bowl and sprinkle salt on top (about 3 tsp or so). Set aside.
3 - Chop sweet potatoes into approx 1 cm cubes and place into another large bowl. Drizzle with olive oil, salt and pepper, and mix. Place onto a lined baking tray and roast for 20 minutes or until done. When done, set aside for later.
4 - In a small pot, prepare coconut rice. Melt the 2 tbsp of coconut oil and add rice. Toast a bit in the pan, then add water, coconut milk, salt and pepper. Bring to a boil then reduce for a simmer for 20 minutes or until all the liquid has evaporated and the rice is cooked.
5 - Meanwhile, sprinkle the chopped eggplant with tapioca starch. Mix with your hands to ensure each cube of eggplant is coated with the tapioca starch.
6 - In a large deep skillet pan or dutch oven, melt ½ cup coconut oil. Sauté shallots for 2 minutes until translucent. Add grated ginger and minced garlic for another 30 seconds until fragrant.
7 - Add eggplant. Allow to cook for 4-5 minutes, stirring occasionally.
8 - Add tamari, hoisin sauce, rice wine vinegar, sesame oil and water. Stir to combine. Bring to a boil, reduce to a simmer and cover with a lid for 20-25 minutes, stirring occasionally.
9 - When the eggplant is cooked and melts in your mouth, it is ready. You may have to add more water if the sauce becomes too thick. Throw in the chopped kale when you are ready to eat, allowing it to wilt. Fold in the roasted sweet potato cubes.
10 - Serve stew over coconut rice. Garnish with sesame seeds and chopped scallions.