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Large skillet
Collander
Ingredients:
1 medium eggplant, skin on, chopped or cut into strips
salt
2 Tbsp olive or grapeseed oil
1 clove garlic, minced
1/4 cup onion, chopped
1/4 cup celery, sliced
1/4 tsp curry powder
1/2 tsp salt
1/8 tsp ground black pepper
1/8 tsp ground marjoram
1/4 cup water
Directions
Place cut-up eggplant into a large straining bowl and coat with salt. Allow to stand for 20 minutes. Rinse off all salt.
This technique removes the bitterness from the eggplant.
Heat oil in large skillet
Brown garlic, onion and celery.
Sprinkle in spices and mix well.
Add eggplant and stir well to mix into spices.
Cook on high heat until eggplant begins to brown
Add water and mix thoroughly
Cook until eggplant becomes tender and all water is evaporated.
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A great stand-alone meal, side dish, or snack! Even the leftovers don't last long in our house!
Sprinkle in Old Bay for added flavor.
Roll up as a sauteed veggie wrap!
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