Spicy Garlic Eggplant with Shrimp

Spicy food is great for a healthy diet—it forces you to take your time eating, and even kicks your metabolism up a notch. Try this one for sure!

3 cloves garlic, chopped
1 eggplant
1 red bell pepper
1 tray mixed gourmet mushrooms
22 medium shrimp
2 T lite soy sauce
1 T garlic chili sauce
1 T tamarind paste
2/3c water

Spray a wok with non-stick spray and heat on high. Toss in the chopped garlic (do not mince—without oil, finely minced garlic can stick quickly) and stir constantly for about 30 seconds. Add in the eggplant, water, chili sauce, tamarind paste and soy sauce and stir well until eggplant is completely coated. Cover and cook for a couple minutes, stirring occasionally until the eggplant begins to soften.

Add in the red bell pepper, mushrooms and shrimp; stir, cover and cook for a few more minutes, stirring occasionally until the shrimp is done all the way through. The peppers should still be bright red and have a little snap.

And that's it! I added 1 whole hot red chili pepper while I cooked mine for a little extra kick. This super filling dinner serves 2 people, 27g each.