Who said you needed soy sauce to nail an Asian dish?!
Coconut aminos are the move! They’re raw, vegan, gluten & soy-free, contain 75% less sodium than soy sauce, beneficial enzymes, B vitamins & benefits for heart, gut & blood sugar regulation & they’re so tasty, you won’t even feel like you’re missing out on soy!
I do consume certain organic fermented soy products here & there, but whenever possible, I’m also mindful about soy consumption because it does contain certain phytoestrogens that mimic the estrogen we naturally produce as women & top much of it can mess with hormones.
This air-dried eggplant is the perfect example of how eating healthy doesn’t mean you have to make sacrifices for the things you love It’s crispy, full of flavour, delicious & reminiscent of garlicky eggplant you’d order at your fave Asian restaurant!
- 1 large eggplant
- 1.5 tbsp. coconut aminos
- Splash apple cider vinegar
- 2 tsp. garlic powder
- 2 tsp. minced onion
- Pinch cayenne pepper
- 1/2 tsp. ground ginger
- Black pepper to taste
- Add the eggplant & seasonings to the bowl of your air fryer (I use the T-Fal ActiFry) & toss to coat.
- Air fry for 25-30 minutes until crispy!
- Alternatively, preheat oven to 425F & line a baking sheet with parchment paper. Spray the seasoned eggplant with avocado oil & roast for 20-22 minutes, then broil on high for 2 minutes to get it extra crispy.