Teriyaki Eggplant with Macadamia Nuts

Teriyaki Eggplant with Macadamia Nuts

YIELDS: 2 Servings PREP TIME: 5 mins COOK TIME: 18mins TOTAL TIME: 23 mins

4 Japanese eggplants
2 tsp sesame oil
½ Maui onion, diced
2 tbsp minced fresh ginger
⅓ cup coconut aminos
freshly ground black pepper
1 tsp raw honey
¼ cup roughly chopped macadamia nuts
hoisin sauce, to taste (optional)

  1. Cut the eggplant into 1 1/2 - 2" pieces.
  2. Heat the sesame oil in a wok or large skillet over medium-high heat.
  3. Sauté the eggplant and onion for 2-3 minutes, until the onion begins to soften.
  4. Add the ginger and coconut aminos and continue sautéing for another 2-3 minutes.
  5. Add about 1/3 cup water then cover and let cook for about 10 minutes.
  6. Season to taste with freshly ground pepper and a bit of hoisin sauce (if using).
  7. Cook for another few minutes, until the eggplant is fork tender.
  8. Remove from heat. Toss with the honey and sprinkle the macadamia nuts over the top. Serve and enjoy!