Copyright John Paul Urizar
This dish was modified by the Vietnamese after they realised the deep fried version was not so healthy. I've modified it further by using a sodium reduced tomato puree instead of a Vietnamese tomato sauce. Serve it as a side dish with grilled fish or chicken and green veggies.
Bring a heavy non stick pan with 2 cups of water, lemongrass and salt to the boil. Add the eggplant and boil for 3 minutes. Drain thoroughly and discard the lemongrass water.
Return the eggplant to the saucepan with the remaining 2 cups water, tomato puree, maple syrup, sea salt and water. Bring back to the boil, reduce the heat and simmer for approx 20 minutes until the sauce thickens.
Note: Unlike most other vegetables, cooked tomatoes contain more antioxidants than raw. Good news for people who use plenty of tomato sauce, pasta sauce and tomato puree.
Makes 4 servings
|Prep Time:||5 mins|
|Cooking Time:||40 mins|
|Ready in:||45 mins|
|Nutritional Information - Per Serve|
|Total Carbohydrate||3 g|
|Total Protein||0.7 g|
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