Hello everyone!

Welcome to Savory Sunday! Today's contributor to our savory recipe/method is none other than my partner in crime JJ! JJ is a great cook and always brings the heat with some great vegan dishes to wow the palette! Okay, I know that was a little overkill, but I'm just sayin'- it's the truth! Anyway, when we were in LA in April we had a really delicious eggplant dish at a restaurant we went to and when we returned back home, JJ decided to make his own version and it was even better than theirs!

He prepared this again the other night for dinner, so as I was thinking about what to bring you for Savory Sunday this immediately came to mind! So here we go!



5-6 eggplants (they should be the purple variety and be labeled as chinese eggplant at your market)
Peanut Oil
Sea Salt- 2tsp
Crushed Red Pepper- 1 1/2 tsp
Tumeric- 2 tbsp
Garlic Powder- 2 tbsp
Soy Sauce- to taste
Season All- optional


Preheat oven to 350. Cut each eggplant into thin slices. Each eggplant should yield 20-25 round, thin circular slices.

Bake in the oven for 12 minutes. When it's almost time for the eggplant to come out of the oven, preheat a pan on the stove with peanut oil on low heat. Once the eggplant comes out of the oven, place it in the pan on the stove along with the spices. Increase the temperature to high flame immediately and saute until extra soft and tender.

The entire preparation time should be about 45 minutes.

Serve warm over brown rice and enjoy!

Chinese Eggplant is low in calories, it contains about 30 calories per cup and is high in carbohydrates. Eggplant is a good source of potassium, vitamin A, vitamin B-complex, and vitamin C. Eggplant is in season from November-March and June-October.