Baked Japanese Eggplant with Stir Fry

Serves 3 – 530 Calories Per Serving – 15g fat/85g carbs/22g protein

Ingredients

• 2 Eggs
• 3/4 Cup Brown Rice
• 1 Orange Bell Pepper
• 2 Cups Green Beans
• 1 Eggplant
• 1 T Olive Oil
• 1/4 Cup Peanuts
• 3/4 Cup Chickpea Crumbs
• 1/2 Cup Tapioca Flour
• 1 T Rice Wine Vinegar
• 1 Tsp Ginger
• 1 T Sesame Seeds
• 1/2 Tsp Pepper
• 2 T Potsticker Sauce
• Sea Salt as Needed

Instructions

• Pre-heat oven to 450 and line baking sheet with parchment paper
• Slice eggplant lengthwise into thin planks
• Whisk eggs in a shallow dish with salt and pepper
• Mix together flour and chickpea crumbs and salt
• Dip each piece of eggplant in egg, then flour mixture, and lay on baking sheet, drizzling with half of olive oil
• Bake for 40 minutes, flipping halfway through
• Cook rice according to package instructions
• Slice peppers and add with green beans and half of olive oil into a large skillet, cooking over medium heat until tender
• Add in ginger, salt, and peanuts to veggie mixture and cook for another two minutes
• Mix together sesame seeds, potsticker sauce, and vinegar and drizzle over everything