Hot and Sour Japanese Eggplant

Appetizer, Consolidation Phase, Cruise Phase, Dukan Diet Recipe, Entree, Protein Vegetable, PV, Stabilization Phase, Vegan, Vegetarian, Vegetarian Protein Hot and Sour Japanese Eggplant

You can use any kind of eggplants you can find, I just happened to have Japanese ones (the smaller variety) so that is what I called the dish!  They seem a bit more tender and cook a little bit faster too!  Anyway, a bit of chicken breast chopped up and added to the dish would be great for those of you looking for a true Dukan Diet Recipe.  This could also just be a great side dish for a nice chicken breast or  piece of whitefish.

I’ve been using a lot of eggplant in place of the meat that I’m not eating anymore.  It’s super filling and satisfying.  You could also toss in some cubed tofu near the end of the cooking process to add your protein.  Just be careful and use firm tofu or it’ll break apart in the pan.

Mini Japanese Eggplant

HOT AND SOUR JAPANESE EGGPLANT

1 very large eggplant, 2 longer Chinese style, or about 6-7 smaller Japanese ones, cut in 2-inch strips
1 1/2 T low sodium soy sauce
1 T red wine vinegar
1 T agave syrup, honey or 1 t sweetener
1 jalapeno, seeded and chopped
1 t cornstarch
1/2 t garlic chili paste (or more or less depending on how hot you want it!)
1 t salt
2 T oil

In a large bowl combine the eggplant and salt, cover with water and let stand for 30 minutes.  Rinse well and dry on paper towels.  In a small bowl combine soy, vinegar, sweetener, pepper, cornstarch and chili paste.  Heat the oil in a large skillet and fry the eggplant until it begins to brown.  (This is when you would add your chicken pieces.)  Pour in the sauce (and tofu, if using) and cook another few minutes or until the sauce has thickened and the eggplant is coated well.  Serve with brown rice if diet allows.

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