Eggplant Adobo | Plant-Based Recipes

Ingredients

• 1 eggplant, trimmed and cut into 2-inch pieces
• 10 oz high-fiber ramen noodles
• 2 garlic cloves, peeled and thinly sliced
• 2 carrot, peeled and thinly sliced into rounds
• 1 oz ginger, peeled and minced
• 1 scallion, trimmed, thinly sliced and green and white parts separated
• 4 tbsp apple cider vinegar
• 4 tbsp low-sodium tamari
• 2 tbsp light brown sugar
• 6.76 floz coconut milk
• 1 tbsp chili garlic sauce
• 3 tbsp vegetable oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)