Vegetable pan with eggplant and shiitake

Ingredients for 2 servings:

• 1 eggplant(s)
• 70 g shiitake mushroom(s), fresh
• ¼ Chinese cabbage
• 1 small fennel
• ½ stalk(s) leek
• 1 chicory
• 1 carrot(s)
• 1 bulb(s) of ginger
• 2 tbsp coconut oil, creamy, otherwise 4 tbsp
• 1 tbsp soy sauce, gluten-free (tamari), low in salt
• some salt and pepper
• some lemongrass, ground
• possibly fried onions, ready-made product or homemade
• some coconut milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Low-carb, vegan, gluten-free

First, wash the eggplant and halve it lengthwise, season well with salt, and let it sit for about 15 minutes. In the meantime, trim the shiitake mushrooms (if desired) and roughly slice them. Cut the Chinese cabbage and chicory into strips, the fennel and carrot into chunks, the leek into rings, and the ginger into small cubes. Briefly rinse the eggplant and cut into large cubes. Heat the coconut oil in a large pan and fry the eggplant for about 2 minutes. Push it to the edge and add the shiitake mushrooms, fennel, and carrot to the center. Cook over medium heat, adding a little more oil if necessary. Now add the leek and ginger, and after a short time, add the chicory and Chinese cabbage. After a short time, add the tamari sauce and coconut milk as desired and mix well. Season with salt, pepper, and lemongrass and sprinkle with fried onions (these can also be omitted).