I could tell this would need some zhuzh, so I made edits. It was delightful.
- sesame instead of olive oil
-half coconut sugar, half brown sugar
-tamari
-a couple tablespoons of gochujang in the sauce
-topped with toasted cashews
-served with cucumber carrot salad (with tons of cilantro, a little salt and fresh lemon juice)
-also served with fermented watermelon rind (with cinnamon, cloves, ginger etc. in the brine)
All the flavors present were really complementary. The eggplant soaked the sauce up beautifully and was a luxurious texture. I’ll prepare this with mushrooms and zucchini next time as well. Definitely adding this to the quick fresh meals rotation for nights when lengthy prep just doesn’t feel attainable.
