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    You are in: Home / Recipes / Spicy Vegan Eggplant Recipe
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    Spicy Vegan Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    tumbleweedland's Note:

    I looked at several Thai recipes and then came up with this. It was so good (meaning my husband gobbled it up), I had to write it down and share it.

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    Units: US | Metric




    1. 1
      Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
    2. 2
      In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
    3. 3
      In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
    4. 4
      Add tomato and Bragg liquid aminos.
    5. 5
      Turn heat down and cover.
    6. 6
      Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
    7. 7
      Pour over eggplant, cover, and cook for 5 more minutes.
    8. 8
      Serve with rice. Hope you enjoy.

    Ratings & Reviews:


    Nutritional Facts for Spicy Vegan Eggplant

    Serving Size: 1 (643 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 192.5
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.2 g
    Cholesterol 0.1 mg
    Sodium 333.0 mg
    Total Carbohydrate 43.1 g
    Dietary Fiber 10.8 g
    Sugars 10.0 g
    Protein 7.4 g

    The following items or measurements are not included:

    liquid amino acid


    vegetable bouillon cubes

    liquid amino acid

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