Spicy Stir-Fried Eggplant (Aubergine)

Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

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.
Most Helpful

5 5

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.

5 5

This gives the eggplant such a great flavor. All the warm spices are definately a compliment to the taste of the eggplant. I'll be using this recipe again!

5 5

This is a great way to enjoy those baby eggplants. The flavor is excellent and it's super esy to make, too. I simmered for th 15 minutes and covered the skillet after each addition of lemon water so it wouldn't dry out. Wonderful! Thanx for sharing.