Eggplant & Red Pepper in Garlic Sauce

Oliver is crazy about eggplant. He loves it pretty much no matter how you slice it, which is thankful because I've never been very inspired by the ingredient, unsure of how to get a perfectly buttery texture on the inside and golden caramelize crust on the outside. Eggplant is not a forgiving vegetable. 

Despite my lack of inspiration eggplant shows up in our fridge a lot: Oliver buys it, or sneaks it into our basket, and there they sit, in the fridge, waiting for me to make curry (literally the only way I cooked it for most of my life). I'm beyond happy to order the stuff in a restaurant, where they have perfected the craft of eggplant, but for some time I've left it at that. 

Finally one day I had a revelation--one I should've had a long time ago. I could learn to cook with eggplant. 

So I started researching eggplant recipes with a vengeance, and guys, I got really excited. About eggplant. Really. 

In all of my excitement I headed to the store, ready to buy more eggplant than I've ever bought at one time before. But then! How could it be possible? The store was sold out. 

I was back with in two days--this eggplant mission had to happen. 

Eggplant & Red Pepper in Garlic Sauce

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    |    Print This Recipe

Eggplant is sautéd with savory garlic garlic sauce.

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 2 medium or 1 large eggplant(s) (Chinese eggplants are particularly good)
• 1 teaspoon salt
• 1 teaspoon corn starch OR arrowroot powder
• 1 red bell pepper
• 1 tablespoon coconut oil
• 2 teaspoons garlic
• 1 teaspoon ginger, minced
• 3 tablespoons soy sauce
• 1 teaspoon maple syrup
• 1 tablespoon sesame oil
• Optional: 1 tablespoon Sriracha or Red chili flakes
• Optional: Cilantro for garnish

Directions:

1. Slice the eggplant into bite-sized pieces. Sprinkle with salt and allow to sit for 10 minutes.
2. Toss eggplant with corn starch or arrowroot powder.
3. Dice the red pepper.
4. Heat 1 tablespoon coconut oil in a skillet over medium heat. Once the oil glistens, add the eggplant and red pepper. Sauté until browned on all sides.
5. In a small bowl, whisk together garlic, ginger, soy sauce, maple syrup, and sesame oil. Pour mixture into skillet and stir. Place lid on skillet and continue to cook until eggplant is cooked through. Stir occasionally.
6. Serve: Remove from heat and use a spatula to divide into serving bowls. Top with Sriracha or hot chili flakes and cilantro.

Healthy Moo Shu Stir Fry

Update - 4/23/2017: I've been working on my photography, and since this is one of my most popular recipes, I wanted to give the images a revamp! These pictures are new, but the recipe is the same as it's always been. (Original image is at bottom of post for reference).

Usually, I enjoy riding my bike to work. As you pull around a corner and head down a hill, there's no better word than freedom. Do you remember biking around the block as a kid? Just free to roll? Why leave those moments to the kids? When it's Friday afternoon, and you roll out of the office parking lot, the wind in your face, you'll know what I mean. 

I'm writing this post because a few weeks ago I took a spill that landed me face first on the pavement. The asphalt ripped through my (brand new) down coat, my gloves, and scraped up my arms. My helmet saved my head, my sunglasses saved my face -- thank goodness (not to sound all "mom" on you, buuuut Wear your helmet!!). 

A lot of people offered me a ride home that day, and I almost took someone up on it when, after getting so many offers, I started to wonder if maybe I shouldn't ride home. The lazy little voice inside of me liked the sound of a warm car, and someone else at the wheel. The more I thought about it, the more my apprehension grew, until my lazy voice was coupled with my what-if voice, and suddenly I could hear nothing in my mind but whispers of "Warm caaaar..." "Nice and safe...." "Warm car....." "Don't you fall agaaaaain".

Here's the thing: they offered me a ride because I was flustered, and they care. And that was really nice. But what no one can know, unless they can hear your thoughts, is the power of getting up and starting again. When I was a gymnast, this was the golden rule: if you fall, you get right back and try again. Otherwise, that what-if voice will only gain power and become a tyrant you can't ignore.

At first, I rode terribly slow and cautiously. My eyes analyzed every bit of pavement in front of me: Is that the rock I hit? Oh! don't hit that rock. Go way over there, away from that sand pit.

And then, anxious to get through a green light before it turned red, I cautiously peddled a little faster. After a few blocks, I realized I was free again -- all of that negative energy leaving my body with each exhale. It's just my bike. I know how to bike. I love to bike. 

And hey, on the bright side, that crash motivated me to finally get a massage I've desperately been wanting. (Thanks, whiplash!) 

When you fall, get right back up. Find glory in that freedom. And then, find something delicious to eat -- something like this moo shu. 😉

Healthy Moo Shu Stir Fry

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    |   

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

Pork:
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons apple cider vinegar
• 1 teaspoon dark sesame oil
• 1 pound boneless pork loin OR chicken thighs, cut into 1 x 1/4-inch strips (ask your butcher to do it for you!)
Stir Fry:
• 2 tablespoons coconut oil
• 1/2 cup (1-inch) sliced green onions
• 3 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 4 cups shredded napa cabbage
• 1/2 cup shredded carrot
• 1/2 cup mushrooms, sliced
• 1 cup bean sprouts
• 2 eggs, lightly beaten
Sauce:
• 3 tablespoons lime juice
• 3 tablespoons soy sauce or coconut aminos
• 1 teaspoon arrowroot powder
• 1/2 teaspoon maple syrup
• 1/4 teaspoon black pepper

Directions:

1. Mix the first three ingredients for the pork/chicken in a shallow pyrex or ziplock bag. Place the pork in the marinade, and either close the ziplock or cover the pyrex. Place in the fridge and allow to marinate for at least 4 hours.
2. When ready to prepare the stir fry, remove the pork/chicken from the fridge and set aside. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Once oil sizzles, add the pork/chicken the pan. Cook on pork pieces on one side for 5 minutes, stir and flip on the other side until the pork/chicken is cooked through. Remove pork/chicken from pan.
3. Heat the additional tablespoon of coconut oil. Add the garlic, ginger, green onions, and mushrooms to the pan. Allow to cook for 3 minutes. Add the cabbage, carrots and the bean sprouts. Stir, and cook for 3 more minutes.
4. In a separate bowl, whisk the eggs. Add to the pan, and use a wooden spoon to stir the eggs occasionally, just enough to scramble the eggs.
5. Add the pork/chicken back to the pan. In a small bowl, whisk together the ingredients for the sauce. Drizzle the sauce into the pan, and stir everything until it was well coated. Cook everything for 5 more minutes.