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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