INGREDIENTS
2 Japanese eggplant (about 300g)
150g seitan (tempeh is also fine), thinly sliced into bite size pieces
1 1/2 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon ground black pepper
100g tomato, chopped
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon flat leaf parsley, finely chopped
Drizzle of toasted sesame oil (optional)
Salt, to taste
INSTRUCTIONS
Slice the Japanese eggplant in half lengthwise, and in half again. Then slice each strip into quarters.
Transfer the eggplant to a bowl and add 2 tablespoons of water and ¼ teaspoon of salt. Toss and leave for 10 minutes.
Drain the eggplant and set aside.
Heat the olive oil in a large pan over medium heat, add the garlic, and cook for 30 seconds.
Add the eggplant, seitan (or tempeh), and black pepper and cook for 6 to 8 minutes, until the eggplant is tender but still yielding a slight crunch.
Add the tomatoes, soy sauce, rice vinegar, and cook for 2 more minutes, or until the eggplant is tender.
Turn the heat off, season with salt and sesame oil (if needed), and transfer the stir fry to a plate. Top with parsley and serve with rice.
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