Tuesday, May 29, 2012

Tangy Thai Eggplant

I picked up a few Thai eggplants over the weekend and decided to see what I could do with them.  I landed on this tangy vegetable sauté that takes just a few minutes to prepare. Enjoy!
  • 1 tsp olive oil
  • 1 cup purple cabbage, shredded
  • ½ yellow pepper, thinly sliced
  • ½ tsp chili powder
  • ½ tsp sea salt
  • 3 Thai eggplants, cut into 8-10 wedges each
  • 2 Tbsp white wine vinegar
Heat oil in pan over medium heat.  Add cabbage; cook for 3 minutes, stirring occasionally.  Add chili pepper, salt, and yellow pepper.  Continue to cook over medium heat for 3 minutes, stirring often.  Add eggplant and vinegar.  Cook uncovered, stirring often, until there is very little liquid remaining.  Add 2 Tbsp water, cover, and cook 2 more minutes.  Enjoy as a side dish or over rice.

No comments:

Post a Comment