Spicy Stir-Fried Eggplant (Aubergine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish. Ingredients:
4 japanese eggplants, cut into 1-inch cubes (or two regular) |
5 tablespoons vegetable oil or 5 tablespoons olive oil |
1 lemon, juice of, diluted in |
1 cup water |
2 teaspoons coriander |
1 teaspoon curry powder |
1/4 teaspoon turmeric |
1/4 teaspoon chili powder |
1/2 teaspoon salt |
Directions:
1. Heat oil in wok or large skillet on medium high.
2. Add eggplant.
3. After 1 minute, reduce heat to medium.
4. Sprinkle with spice mixture.
5. Stir.
6. Cook, stirring frequently, for 15-20 minutes.
7. Every minute, add about 1 T lemon-water.
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