Chinese-style fried eggplant

Ingredients:

Stir-fry

• 6 dried chili peppers, halved
• 1 large red bell pepper, chopped
• 2 tbsp. l. coconut oil
• 1/3 cup dry-roasted peanuts
• 2 green onions, thinly sliced, plus extra for serving
• 4 cups cooked brown rice
• Chopped green onions for serving

Marinade

• 1 large eggplant, cut into 2.5cm cubes.
• 1 tbsp cornstarch
• 1 tbsp. l. mirin (rice wine)
• 1 tbsp soy sauce

Sauce

• 2 tablespoons soy sauce
• 2 tablespoons of black Chinese vinegar, or 1 tablespoon of balsamic vinegar with 1 tablespoon of rice vinegar
• 1.5 tbsp. l. coconut sugar
• 1 teaspoon cornstarch
• 1 teaspoon grated ginger
• 1 clove garlic, minced

Preparation:

1. MarinadePlace the eggplants in a large bowl. Add the cornstarch, mirin, and soy sauce. Stir until the eggplants are evenly coated with the marinade.
   
   Sauce: In a small bowl, whisk together the soy sauce, vinegar, coconut sugar, cornstarch, ginger, and garlic.
2. Stir-fryIn a wok or large skillet, melt 1 tablespoon coconut oil over high heat. Add the eggplants along with the marinade and fry for 8 minutes, until soft and golden brown. If any pieces of the vegetable stick to the pan, add 1/4 cup water (wine or broth) and scrape them up with a wooden spoon. Transfer the cooked eggplants to a large bowl.
3. Reduce the heat to medium-high and add the remaining coconut oil to the pan. Add the dried peppers and cook, stirring, for 1–2 minutes, until fragrant. Then add the bell peppers and cook for 5–7 minutes, until softened.
4. Return the cooked eggplant to the pan, add the peanuts, green onions, and sauce. Stir everything together and fry for another minute, until the sauce thickens.
   
   Serve immediately with brown rice and garnish with green onions.