Stir Fried Eggplant
| 1 long Chinese eggplant (or small American)
2 cups raw (mung) Chinese bean sprouts
1 tablespoon soy sauce
Cook eggplant and sprouts in oil 'till desired tenderness. Can add cubed tofu (one cup)for extra protein and variety.
500 g / 1 lb eggplant
2 T olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1 green chilli, seeded and chopped OR 1 tsp paprika
1 T finely chopped coriander leaves / parsley
1 T lemon juice
Cook the eggplants in a pre-heated moderate oven, 180C/350F, for 30 minutes or until soft. Cool slightly, then slit open, scoop out all the flesh and beat it with a fork. Heat the oil in a pan, add the onion, garlic and chilli and fry until the onion is soft but not coloured. Add the ground and fresh coriander/parsley and salt to taste. Add the eggplant pulp, stir well and fry, uncovered, for 2 minutes, then cover and simmer very gently for 5 minutes. Sprinkle with lemon juice and serve.
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