Stir-Fried Eggplant, Honey, Turmeric, & Soy | Andrew Weil M.D.

Name: Stir-Fried Eggplant, Honey, Turmeric, & Soy | Andrew Weil M.D.
Ingredients: 2 tablespoons low-sodium soy sauce; 1 tablespoon honey; ½ teaspoon red pepper flakes; ¼ teaspoon ground turmeric; 1 tablespoon organic, unrefined, cold-pressed avocado oil; 4 cups Japanese eggplant, sliced on the bias into ½-inch pieces (about 2 eggplants); 1 ½ cups thinly sliced onions; 1 scallion, thinly sliced

www.drweil.com

Elongated rather than round, Japanese eggplants have thinner skins and cook much more quickly than other varieties, making them ideal for stir-frying.

View Original

Share this recipe:

Ingredients

2 tablespoons low-sodium soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
¼ teaspoon ground turmeric
1 tablespoon organic, unrefined, cold-pressed avocado oil
4 cups Japanese eggplant, sliced on the bias into ½-inch pieces (about 2 eggplants)
1 ½ cups thinly sliced onions
1 scallion, thinly sliced