Eggplant with Garlic Sauce and Cauliflower Fried Rice

Today we are having fish and I chose to accompany it with some eggplants and rice, but not your typical rice, instead we will be having cauliflower rice!

I love eggplants but I am not very creative when it comes to cooking it. I poke a few holes with a fork and roast until soft. Then I make a spread with olive oil, a little salt and garlic or onion. 

However, tonight I decided to cook the eggplants differently:

Eggplant with Garlic Sauce

ingredients:

2 tablespoons cooking oil, divided
2 eggplants cut into long strips
3 cloves garlic, finely minced
1 tablespoon ginger, finely minced
2 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon sugar 


instructions: 


In a wok or saucepan over high heat, add 1 tablespoon of cooking oil. When the wok is hot, add eggplants. I peeled the eggplants but if you can find organic eggplants you can leave the skin on. They will look much nicer with the skin on.

Cook 3 minutes and flip them over so they cook evenly. Then cook another few minutes, flipping occasionally, until they are soft. 

 

In a separate saucepan add 1 tablespoon of cooking oil. Add garlic, ginger and green onion (if you like it a little spicy, add 1 red chile pepper, finely diced).

Stir until they become fragrant and soft. Combine it with the eggplants and stir fry for 1 minute. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately.

Cauliflower Fried Rice

ingredients:

1 small onion, finely minced
1 head cauliflower, grated
1/2 cup vegetable broth
1 cup frozen mixed vegetables
1 tablespoon Bragg's Liquid Aminos or Coconut Aminos (Made from raw, coconut tree sap and sun-dried sea salt, then naturally aged. It is an awesome substitute for soy sauce.)

instructions:

In a large saute pan over medium heat, cook onions and stir fry until translucent.

Turn heat to high. Add the grated cauliflower and stir fry for 1 minute.

Add broth and mixed vegetables, stir well, then cover the pan and let the cauliflower mixture steam for another 5 minutes or until tender.

Uncover and add Bragg's or Coconut Aminos to combine. Toss well. Taste and add additional salt and pepper.

And our fish and vegetable for today: