IF you ask me, some of the best eggplant dishes can be found in Thai restaurants. Eggplant is kind of bland so the unique spicy, salty, sour, sweet combination you get in Thai cuisine is the perfect way to dress up this humble but nutrition-packed vegetable. This dish is so flavourful and delicious, but unlike the versions you will find at restaurants, this one is low-carb, made with shirataki noodles instead of rice, and made without sugar. Only a small amount of toasted sesame oil is added for its robust flavour so this dish is also low in calories and fat. You can make it vegan if you wish by subbing out the chicken for crumbled tempeh and the fish sauce for Asian plum vinegar. Its not essential to pre-marinate the eggplant but it helps infuse it with all the flavours.
IngredientsFor: 3-4 Servings
- The Eggplant
- 6 Asian eggplants (the small, skinny, light purple kind)
- 2 Cloves Garlic peeled and minced
- 1/4 Cup Chopped fresh ginger
- 1/4 Cup Fish sauce (or plum vinegar)
- 1/4 Cup Unseasoned rice vinegar
- 1 tsp Toasted sesame oil
- Crushed red pepper flakes, to taste (optional)
- 1 Head Green cabbage thinly sliced
- 1 lb Minced chicken (or crumbled tempeh)
- 1 Bunch Green onions, green and white parts Sliced
- 1 Cup Fresh cilantro chopped
- 1 Can Tomato paste
- 3-4 tsp Konjac powder
- 2 1lb Bags Asian-style shirataki noodles (the kind without tofu)
- Dice up the eggplant and place in a container. Combine all the ingredients for the marinade and pour over eggplant. Refrigerate for at least 4 hours.
- Heat up a large skillet, fry pan or wok. Brown meat and then set it aside. Pour eggplant and marinade into wok and cook until it softens. Add cabbage and continue cooking until it is also softened. Add back in the meat, along with tomato paste, green onions and cilantro. Stir in shirataki noodles along with konjac powder. Continue cooking until sauce has thickened.