Skillet Eggplant with Pineapple Sauce

As promised, I did actually make something without apples this week. 🙂

For some reason, I have a tendency to want to call anything I make in the skillet a “stir fry”.  However, I rarely “fry” anything as I try to avoid using oils in my cooking, and I tend to employ a mix of sauteing and steaming depending upon my mix of vegetables.  Whatever you want to call it, this type of meal is one I resort to frequently.

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Graffiti Eggplant

As long as you have a tasty sauce, you can make just about any mix of vegetables come together for a skillet meal.  This particular combination was inspired by the beautiful graffiti eggplant I got from the farmers market last weekend.  Other times, I use whatever I have left in the vegetable bin at the end of the week.

I will admit to using store-bought sauce in a pinch, but a blender sauce like this one takes just minutes to put together and has no added sugar and much less sodium than most you can find in the store.  I love the sweetness and the acidity of the pineapple mixed with the pungent garlic and kick of the fresh ginger.  It was a great flavor combination for my lovely eggplant and earthy mushrooms!

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Everything ready to go!

I do not like things quite as spicy as my boyfriend, so he added some hot sauce for serving.  I also err on the side of caution when using soy sauce or other salty element.  You can always add a little extra at the end if it needs a boost, but you can never take it back if you put too much at the start!

Skillet Eggplant

Makes 6-8 Servings

  • 1 cup quinoa
  • 1 onion, peeled & diced (about 1 cup)
  • 1-2 eggplant, chopped (about 4 heaping cups)
  • 1 small head of broccoli, cut into florets (1 1/2 to 2 cups)
  • 1 (8-ounce) pack sliced mushrooms (I used shiitake)
  • 1 1/2 cups shelled organic edamame, fresh or frozen is fine
  • 1/2 cup sliced green onions

For the Pineapple Sauce

  • 1 cup chopped fresh pineapple + the core, also chopped*
  • 2-3 large garlic cloves
  • 3 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon minced fresh ginger
  • 1 jalapeno, diced
  • 1 tablespoon cornstarch or arrowroot powder
  • 1/4 cup water

Add all of your sauce ingredients to a blender.  Blend on high speed until smooth.  Set aside.

Cook your quinoa according to the package instructions.  Set aside until the vegetables are done.

Place your chopped onion in a large skillet over medium heat.  Cook for 7-8 minutes or until starting to brown.  Add a splash of water as needed and stir frequently to prevent sticking.  Next add your chopped eggplant and broccoli with a few more tablespoons of water.  Stir and cover with the lid to steam for 10 minutes.

Uncover and add your mushrooms to the skillet, continuing to cook for another 5 minutes over medium heat.  Finally, add your edamame and the pineapple sauce.  Reduce to low and cook for an additional 5 minutes, or until warmed through and the sauce has thickened.

Mix in your cooked quinoa and sliced green onions, and you are ready to serve!

*You can omit the core if it is easier to get pre-cut fruit or canned.  Just add in another half cup of the pineapple!  The core contains a lot of the beneficial digestive enzymes (bromelain) so I try to use it when I can.

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Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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