Ingredients For the eggplant 2 whole eggplants, 1/4 inch length wise slices 1 yellow zucchini, 1/4 inch length wise slices 1/4 C coconut aminos or gluten-free tamari 1 Tbs sesame oil 1 Tbs sesame seeds 1 Tbs coconut palm sugar 1 Tbs miso mixed with 1 Tbs hot water 2 Tbs grated ginger For the fried rice 1 C basmati rice 2 C water 1 tsp sesame oil 1/4 C chopped onion or scallion 1 egg or egg replacement handful of broccoli florets handful of cauliflower florets 3 kale leaves, chopped 3 swiss chard leaves, chopped 1 cup chopped red cabbage handful of basil leaves, chopped 3/4 C leftover marinade Instructions For the eggplant Mix together coconut amino or tamari, sesame oil, sesame seeds, sugar, miso and ginger. Add eggplant and zucchini to a ziploc bag and add marinade. Let this sit for 1 hour to overnight. Heat for grill to 425F, grill pieces of eggplant and zucchini 3 minutes per side. For the fried rice Cook basmati in 2 cup water or as per instructions on the bag. In a wok or large frying pan add sesame oil and onion, when the onion starts to brown add the egg and scramble, add vegetables and half of marinade. Cover and let the veggies steam for a few minutes. Add rice and the rest of marinate, mix it all up and raise the heat to high for 2 minutes to finish and evaporate any excess moisture. Garnish with chopped basil.