Braised Eggplant and Pineapple

Eggplant and pineapple have antioxidants like vitamins A and C. Both of them have a range of health benefits, which may include the ability to help build strong bones, reduce the symptoms of anemia, and increase cognition. Eggplant is also good for weight loss, managing diabetes, improving cardiovascular health and the digestive system, which helps protect your cells against damage. It may reduce your risk of cancer and boost immunity and suppress inflammation. Because both of them have so much nutrition to add into our diet, I want to share an easy recipe with just a few simple steps, you already have a vegetarian healthy eggplant dish to serve your loved ones.

Ingredients:

1 eggplant 

1/4 ripe pineapple, cut into bite-size pieces (about 2 cups)

1 carrot, peeled and cut into inch long pieces

Braised sauce ingredients:

8 oz.  coconut water

1 tbs soy sauce

1 tbs honey

1 tbs mushroom seasoning

1 tsp Korean chilli powder

Other ingredients:

2 garlic cloves, minced

3 scallions, sliced

2 tbs vegetable oil

Directions:

Wash eggplant. Cut lengthwise into 4 quarters. Then cut each quarter into 2 inch long pieces.

In a medium-size pan, add cooking oil evenly in the pan, sauté the pineapple and carrots until both sides are slightly browned and fragrant smelling.

 Add eggplant pieces and cook on both sides until slightly browned. Stir in garlic and the white part of the scallions.

Add the sauce and bring to boil. Cover the pan and simmer for 10 minutes.

Uncover the pan and season again to your liking. Turn off heat and sprinkle with the green part of scallions and enjoy.