Thai Basil Eggplant

(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

Thai Sauce

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!