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Recipe: Baked Eggplant Stir Fried With Tomatoes
Similar Categories: Baked, Eggplant, Stir, Fried, Tomatoes
Yield: 2 Servings
8 oz Eggplant; baked and
Cooled
Olive oil spray
1 c Chopped tomato
1 tb Fresh basil; chiffonnade
Cut
1 Clove garlic; minced
1/4 ts Ginger root; minced
Salt and red pepper
2 c Lettuce leaves; assorted
2 tb Fresh lemon juice; or
Less
Ice water
1 oz Manori cheese; crumbled
Bake and cool a small eggplant; pull strands and chop (1/2" pieces). Spray
a wok; heat over high and stir fry the eggplant, tomatoes, garlic, ginger,
basil and salt and red pepper until the tomatoes weep and everything is
warmed through. Have the lettuce at hand, in a salad bowl. Turn off the
heat; squeeze the lemon over the vegetables add water if needed to prevent
burning and drying. Serve on top of the lettuce and crumble on the cheese.
Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for
desserts.
8 oz Eggplant; baked and
Cooled
Olive oil spray
1 c Chopped tomato
1 tb Fresh basil; chiffonnade
Cut
1 Clove garlic; minced
1/4 ts Ginger root; minced
Salt and red pepper
2 c Lettuce leaves; assorted
2 tb Fresh lemon juice; or
Less
Ice water
1 oz Manori cheese; crumbled
Bake and cool a small eggplant; pull strands and chop (1/2" pieces). Spray
a wok; heat over high and stir fry the eggplant, tomatoes, garlic, ginger,
basil and salt and red pepper until the tomatoes weep and everything is
warmed through. Have the lettuce at hand, in a salad bowl. Turn off the
heat; squeeze the lemon over the vegetables add water if needed to prevent
burning and drying. Serve on top of the lettuce and crumble on the cheese.
Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for
desserts.
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