Chinese Eggplant Parmesan

Stir Fry Chinese Eggplant Parmesan with Cherry Tomatoes

A delicious low-carb, vegetarian, gluten-free, paleo and ketogenic meal.

This stir fry Chinese eggplant parmesan recipe with cherry tomatoes is a quick and tasty version of traditional eggplant parmesan. Perfect for spring and summer, it only takes about ten minutes to cook for a yummy lunch or dinner.

Ingredients (2 servings)

• 4 long Japanese or Chinese eggplant, chopped in thin finger sticks
• 2 cups cherry tomatoes - sliced in half
• ½ cup parsley - chopped
• 3 garlic cloves - pressed
• 2 basil leaves
• 1 teaspoon Himalayan pink salt
• ½ teaspoon ground black pepper
• ½ teaspoon chili flakes (crushed red pepper)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar

Steps

1. Heat up a frying pan or a wok with extra virgin olive oil on medium/high heat and stir fry the eggplant, garlic, chili flakes and balsamic vinegar for a few minutes (about 5 minutes), until the they are golden brown and tender. Transfer to a plate.
2. Add more oil to the same pan with sliced tomatoes. Season with a dash of salt & black pepper and stir fry for 1 minute.
3. Add stir fried eggplant and parsley to tomatoes and mix.
4. Serve with grated parmesan cheese and basil leaves on top.