Thai Eggplant Stir fry
Ingredients:
1 pound of Thai eggplant—sliced diagonally
1 small minced shallot
2 garlic cloves—crushed
1 teaspoon of ground chili powder
¼ teaspoon of ground turmeric
1 tablespoon of olive oil
Directions:
In a large nonstick wok heat the olive oil on a moderate heat and add the shallots and garlic and sauté until the mixture is lightly brown.
Now, add the eggplant to the sautéed mixture and add chili and turmeric powder. Give it a gentle stir.
Cover the wok with a lid (on a moderate heat) and allow to steam for 5-10 minutes.
Open and stir fry until the eggplant is tender and add salt at the end to taste.
This dish is very savory and is an ideal combination with yogurt rice, lemon rice, roti, naan, or plain rice. You can adjust the spice level as it suits you. As always, keep your health in center focus and live long and strong!
