Berinjela salteada com seitan

Ingredientes

• 2 Japanese eggplant (about 300g)
• 150 g seitan (tempeh is also fine), thinly sliced into bite size pieces
• 1 1/2 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon ground black pepper
• 100 g tomato, chopped
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon flat leaf parsley, finely chopped
• Drizzle of toasted sesame oil (optional)
• Salt, to taste

Modo de preparo

1. 1

   Slice the Japanese eggplant in half lengthwise, and in half again. Then slice each strip into quarters.

2. 2

   Transfer the eggplant to a bowl and add 2 tablespoons of water and ¼ teaspoon of salt. Toss and leave for 10 minutes.

3. 3

   Drain the eggplant and set aside.

4. 4

   Heat the olive oil in a large pan over medium heat, add the garlic, and cook for 30 seconds.

5. 5

   Add the eggplant, seitan (or tempeh), and black pepper and cook for 6 to 8 minutes, until the eggplant is tender but still yielding a slight crunch.

6. 6

   Add the tomatoes, soy sauce, rice vinegar, and cook for 2 more minutes, or until the eggplant is tender.

7. 7

   Turn the heat off, season with salt and sesame oil (if needed), and transfer the stir fry to a plate. Top with parsley and serve with rice.