Pat the aubergine dry and toss with 3/4 of the arrowroot powder until well coated.
In a small bowl, whisk the tamari, water, coconut sugar, and remaining arrowroot powder.
Heat a skillet over medium heat and add 3/4 of the oil. Once the pan is hot, add in the aubergine and cook until softened and slightly charred on all sides, stirring frequently about eight to 10 minutes. Remove the aubergine and set aside in a bowl.
Reduce the heat to medium-low and drizzle in the remaining oil. Add in the ginger and stir until fragrant, about one minute and then add the garlic and stir for 30 seconds longer. Add the aubergine back into the skillet. Pour the sauce in the skillet and keep tossing until the aubergine is well coated and the sauce has thickened, about one minute
Remove the aubergine and place in a serving bowl. Top with green onion. Serve and enjoy!
Leftovers - Refrigerate in an airtight container for up to three days.
Serving size - One serving is one medium sized aubergine
Serving Size: 1 (one serving size is one medium aubergine)
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