Amino Glazed Eggplants

• 1 large eggplant, cubed
• 1 tablespoon olive oil or coconut oil plus more as needed
• 1/4 cup Balion Coco Amino (Original or Chili or Ginger flavour)
• 1/4 cup Balion coconut flower sugar 
• 1 tablespoon fresh ginger, minced
• 1 teaspoon Balion Coconut Flower Vinegar (Plain or Ginger flavour)
• 2 garlic cloves, minced
• 1/2 teaspoon red crushed pepper
• salt as desired
• For garnish use chopped spring onions and crushed peanuts or sesame seeds (optional)

Cut the eggplant into 3/4-inch cubes. Then, in a pan over medium heat, add coconut oil (or olive oil) and add eggplant cubes.

Sauté the cubes for about 15 minutes (or until soft), making sure to stir occasionally. (Eggplant absorbs oil, so add a tablespoon or two of oil if needed)

While the eggplant is cooking, prepare the coconut amino glaze. Stir together fresh minced ginger, coconut sugar, vinegar, garlic cloves, and coconut aminos in a small bowl. Once the eggplant is soft and golden on all sides, pour the coconut amino glaze onto the eggplant (including any sugar that is at the bottom of the bowl)

Continue to stir and cook the eggplant in the pan, for about 5-10 minutes. The sauce should reduce and be absorbed by the eggplant. The eggplant should be soft. Season with salt and red crushed pepper.

When serving add sliced green onions and peanuts/sesame seeds (optional) over the coconut amino glazed eggplant. Enjoy!