Spicy Stir-Fried Eggplant (Aubergine)
photo by Tea Jenny
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
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
-
Spice Mixture
- 2 teaspoons coriander
- 1 teaspoon curry powder
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon chili powder
- 1⁄2 teaspoon salt
directions
- Heat oil in wok or large skillet on medium high.
- Add eggplant.
- After 1 minute, reduce heat to medium.
- Sprinkle with spice mixture.
- Stir.
- Cook, stirring frequently, for 15-20 minutes.
- Every minute, add about 1 T lemon-water.
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Reviews
-
This is a very nice side dish to accompany any Indian meal or you can have it on its own like I did for my lunch. One thing I would say is you must like eggplant to like this I love eggplant and you do get a lot of the lemon tang. I make a dish very similar to this recipe393169 but is made with mushrooms and at the end of cooking you sprinkle with some besan flour (chickpea) I think this would be great with some flour to thicken the wee bit sauce that you get in the bottom of your wok. I did like this and will be using this recipe when I make our Saturday night curry as a side dish it will fit in nicely. Thank you for posting. Made for a rainbow of colour the diabetic forum March 2011.
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio