Next up, one half of that Half an Aubergine That’s Been Blocking Up the Fridge For a While.
A spicy side-dish, with a Mediterranean slant….
Spicy Fried Eggplant/AubergineOne quarter of an eggplant, chopped into chunks Vegetable or olive oil Half and half cup of lemon juice and water Spice mix – 1 part coriander to 1/2 part curry powder and 1/4 part each turmeric and chilli powder Salt
Heat the oil in a wok on high, and add the aubergine, with a little salt.
Fry briefly, then reduce the heat, stir fry for a minute or so more.
Mix in the spices, coating the aubergine well.
Stir fry until soft and tender (10 mins-ish, longer for a larger portion of eggplant). Every minute or so pour on a spoonful of the lemon and water mix, and allow the aubergine to absorb the liquid.