Spicy Sauted Eggplant

EggplantIn all honesty I am not an eggplant fan but my daughter is, and our local farm has an abundance.  So I am always on the lookout for new and interesting things to do with these purple beauties.  This recipe is adapted from the LCBO Food and Drink magazine of Autumn 2013; since the original was a chicken dish I have altered it to make eggplant the star.  Serve over a bed of basmati rice for a hearty meal.  What this dish lacks in appearance it makes up for in flavor!

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Spicy Eggplant
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Prep Time 10 minutes
Cook Time 6 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 6 minutes
Servings
people
Ingredients
Spicy Eggplant
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Remove top of eggplant then cut into 1.5 inch cubes. Dice onion and garlic.
  2. Place eggplant, onion and garlic in a large frypan on medium-high heat. Sprinkle with sugar, cayenne, cinnamon and cocoa powder. Stir to coat and keep ingredients moving in pan for 3 minutes.
  3. Add balsamic vinegar and broth to pan stir once then cover. Cook for 3 more minutes. Remove from heat and serve!
Recipe Notes

Add in a red pepper for a bit of colour and flavour!

 

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