Spiced Eggplant with Mixed Greens
From “The Great Green Cookbook”
2 large eggplants, cut into 1 inch cubes
3 T olive oil
2 t each ground cumin, coriander, turmeric, cardamom
1 t salt
1 T lemon juice
¾ cup stock
Heat oil and fry eggplant over medium heat for 5 minutes. Sprinkle the spices and salt over the eggplant and fry for another 1-2 minutes. Add lemon juice and stock, cover. Turn heat down to low and cook gently stirring occasionally, 20 – 25 minutes or until eggplant is completely tender.
Warm or cold this eggplant is delicious on a bed of mixed greens tossed with vinaigrette.
This is a recipe from The Local Produce Party