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.
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