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Print this Recipe    Eggplant Stirfry

Eggplant Stirfry

1 eggplant, chopped into 3/4 inch pieces
other veggies, chopped (broccoli, cauliflower, various greens)
1 small onion, diced
1 inch piece ginger root (chopped or grated)
1/2 fresh jalapeno pepper, minced
1/4 cup sesame tahini
1 tablespoon miso
tamari or soy sauce
oil for stirfrying

In a large fry pan or wok, over medium/high heat, heat the oil and
add the ginger, onion and hot pepper. When onion is translucent,
start adding in veggies, in order of cooking time.

In a separate bowl, mix up some tahini with maybe a tablespoon of
miso and a couple dashes tamari. Add enough water to mix it into
a thin paste .

When veggies are cooked, take off heat, mix in sauce, let sit a
few minutes.

Serve with rice or grain of your choice.

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