Nutritional Bonus: A member of the nightshade family of vegetables, eggplant aren't often in the spotlight - but these tasty veggies shouldn't be underestimated! Eggplants contain nasunin, a powerful antioxidant that works to protect the cell membranes in your brain. Nasunin also helps maintain joint health by fighting against free radical damage.
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- 1 cup reduced-sodium vegetable broth
- 2 tbsp natural unsalted almond butter or tahini
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp organic evaporated cane juice
- 1 tbsp tapioca starch
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 tbsp coconut oil or safflower oil
- 3 Japanese eggplants (1 lb total), cut into 1/2-inch-thick rounds
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch chunks
- 4 scallions, chopped, white and green parts divided
- 3 cloves garlic, minced
- 1 tbsp thinly sliced or julienned fresh ginger
- 4 plum tomatoes, chopped
- 1 tbsp fresh lime juice
- 1/2 packed cup torn Thai basil or basil leaves
- In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander and pepper flakes. Set aside.
- In large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add eggplant, sweet potato, bell pepper, white parts of scallions, garlic and ginger; stir-fry until tender-crisp, 3 to 5 minutes. Add tomatoes and stir-fry until tomatoes start to break down, about 2 minutes.
- Stir in broth mixture, tossing to coat. Bring to a simmer on medium and simmer until eggplant and sweet potato are tender, 8 to 10 minutes. Stir in lime juice, green parts of scallions and basil.