Ingredients

• 2 Eggplants (medium, cut into bite-sized pieces)
• 1 1/2 tbsps Arrowroot Powder (divided)
• 1 tbsp Tamari
• 1 tbsp Water
• 2 tbsps Coconut Sugar
• 2 1/2 tbsps Avocado Oil (divided)
• 1 tsp Ginger (minced)
• 2 Garlic (cloves, chopped)
• 1 stalk Green Onion (sliced)

Instructions

1. Pat the eggplant dry and toss with 3/4 of the arrowroot powder until well coated.
2. In a small bowl, whisk the tamari, water, coconut sugar, and remaining arrowroot powder.
3. Heat a skillet over medium heat and add 3/4 of the oil. Once the pan is hot, add in the eggplant and cook until softened and slightly charred on all sides, stirring frequently, about eight to 10 minutes. Remove the eggplant and set aside in a bowl.
4. Reduce the heat to medium-low and drizzle in the remaining oil. Add in the ginger and stir until fragrant, about one minute and then add the garlic and stir for 30 seconds longer. Add the eggplant back into the skillet. Pour the sauce in the skillet and keep tossing until the eggplant is well coated and the sauce has thickened, about one minute.
5. Remove the eggplant and place in a serving bowl. Top with green onion. Serve and enjoy!

Hints & Tips

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is one medium sized eggplant.

More Flavor
Add chili flakes on top.

Additional Toppings
Top with sesame seeds.

No Arrowroot Powder
Use cornstarch instead.