Better than Chinese takeout! Kung Pao Eggplant is a vegan twist on a classic, bursting with savory, rich umami flavors and packed with nutrients.Happy Thursday!
I’m getting ready to head off to Buffalo tomorrow for my bridal shower weekend so I can channel my inner 10-year-old and awkwardly open gifts in front of a bunch of people. Can you tell being the center of attention isn’t my thing? I am looking forward though to see family and friends and celebrating our upcoming wedding which is 5 weeks away! AHHHHH. So crazy. And still so much to do. Steve and I were joking with each other the other day saying what the hell are we going to do with our lives once this wedding is over?
Maybe make more recipes. Like this one I made for Food Network using one of my favorite vegetables that’s in-season right now, eggplant! I especially love eggplant for its meaty texture – it’s a great vegetarian substitute to use on sandwiches, in pasta sauce or in stir-fries. I created this Kung Pao Eggplant dish because I was craving Chinese takeout food one night but didn’t want a processed meal that was high in fat and sodium. So, enter my stab at a vegetarian twist on a classic Chinese takeout dish: Kung Pao Eggplant.
The eggplant adds more vitamins and minerals to the plate, not to mention a boost of fiber. You’ll love how flavorful this dish is too – bursting with savory, umami flavors with a bit of heat and spice.
Ditch the takeout menu and try this dish for your next weeknight meal. Click here for the full Kung Pao Eggplant recipe!