A delicious and healthy dinner that comes together in less time than it takes to cook the rice. Quick sautéed eggplant and green beans finished with a super flavorful garlic, ginger soy sauce and some sesame seeds for a little crunch. So so good!

INGREDIENTS

1/4c soy sauce
1/2t garlic powder
1/2t ground ginger
Pinch red pepper flakes, to taste
1T maple syrup/honey

2T sesame oil (or neutral oil)
1 Japanese eggplant, 1″ cubes (or 1 small Italian eggplant)
2 handfuls green beans, trimmed

1-2T sesame seeds

INSTRUCTIONS

Stir together soy sauce, garlic powder, ginger, red pepper flakes and maple syrup. Set aside.

Bring a large skillet to medium-med-high heat. Sauté eggplant and green beans in sesame oil for 4-5 minutes, stirring occasionally, until they start to get some color and soften. Turn off the heat then pour in the sauce. Stir a lot to coat then sprinkle in the sesame seeds and stir to coat. Serve over rice.

ENJOY!