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Monday, March 30, 2015

Spicy Eggplant

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 teaspoon palm oil
  • 1 large eggplant, chopped in 1-inch x 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 1/2 tablespoons palm sugar
  • 2 cups broccoli florets
  • 3 green onions
  • 1 1/2 cups collard greens, julienned
  • 1 cup water
  • 1 teaspoon vegan beef bouillon powder
  • 1 teaspoon gingerroot, grated
  • 1 garlic clove, minced
  • 1 -10 drop hot chili oil, to taste (optional)

Recipe

  • 1 turn burner on medium-high. melt palm oil in wok, coat all sides.
  • 2 add eggplant and onion, toss in oil until coated. stir in sugar and let sweat, stirring occasionally to prevent burning.
  • 3 mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.
  • 4 when eggplant is mostly soft, add broccoli, green onions, and collard greens. mix in thoroughly.
  • 5 pour bullion mixture over vegetables and cover.
  • 6 cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).
  • 7 when serving, add 1-10 drops chili oil to taste. serve over rice.

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