Spicy Eggplant

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon palm oil
• 1 large eggplant, chopped in 1-inch x 1/2-inch pieces
• 1 medium onion, chopped
• 1 1/2 tablespoons palm sugar
• 2 cups broccoli florets
• 3 green onions
• 1 1/2 cups collard greens, julienned
• 1 cup water
• 1 teaspoon vegan beef bouillon powder
• 1 teaspoon gingerroot, grated
• 1 garlic clove, minced
• 1 -10 drop hot chili oil, to taste (optional)

Recipe

• 1 turn burner on medium-high. melt palm oil in wok, coat all sides.
• 2 add eggplant and onion, toss in oil until coated. stir in sugar and let sweat, stirring occasionally to prevent burning.
• 3 mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.
• 4 when eggplant is mostly soft, add broccoli, green onions, and collard greens. mix in thoroughly.
• 5 pour bullion mixture over vegetables and cover.
• 6 cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).
• 7 when serving, add 1-10 drops chili oil to taste. serve over rice.