Spicy Stir-Fried Eggplant (Aubergine)

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.

• Ready In: 30 mins
• 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

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.