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.
- 4 Japanese eggplants, cut into 1-inch cubes (or two regular)
- 73.94 ml vegetable oil or 73.94 ml olive oil
- 1 lemon, juice of, diluted in
- 236.59 ml water
- 9.85 ml coriander
- 4.92 ml curry powder
- 1.23 ml turmeric
- 1.23 ml chili powder
- 2.46 ml salt
- Heat oil in wok or large skillet on medium high.
- Add eggplant.
- After 1 minute, reduce heat to medium.
- Sprinkle with spice mixture.
- Cook, stirring frequently, for 15-20 minutes.
- Every minute, add about 1 T lemon-water.
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.
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!
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.