(Vegan, Grain-Free, Soy-Free)
1 large eggplant
5 basil leaves, finely chopped
2 tbsps of green onion, finely chopped
1 tbsp of thai chili flakes
3 tbsps coconut aminos
1 tbsp of maple syrup
1 tbsp of water
1 garlic clove, minced
1/2 tsp of oregano
1/2 tsp of onion powder
Cut the top and bottom end off the eggplant and discard. Slice the eggplant into medium-sized wedges.
Whisk together the thai sauce ingredients in a medium-sized bowl. Add the eggplant wedges and let marinate for 5-10 minutes.
In a non-stick pan, sauté the marinated eggplant, rest of the sauce and the basil on medium low heat. Add a bit of water if the eggplant starts to stick to the pan. Cook until the eggplant becomes slightly translucent.
Garnish with green onions and serve warm!