Baked eggplant stir-fried with tomatoes and manouri
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Eggplant; baked and cooled |
| Olive oil spray | ||
| 1 | cup | Chopped tomato |
| 1 | tablespoon | Fresh basil; chiffonnade cut |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Ginger root; minced |
| Salt and red pepper | ||
| 2 | cups | Lettuce leaves; assorted |
| 2 | tablespoons | Fresh lemon juice; or less |
| Ice water | ||
| 1 | ounce | Manori cheese; crumbled |
Directions
Bake and cool a small eggplant; pull strands and chop (½" pieces). Spray a wok; heat over high and stir fry the eggplant, tomatoes, garlic, ginger, basil and salt and red pepper until the tomatoes weep and everything is warmed through. Have the lettuce at hand, in a salad bowl. Turn off the heat; squeeze the lemon over the vegetables add water if needed to prevent burning and drying. Serve on top of the lettuce and crumble on the cheese.
Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for desserts.
Idea from Vegetarian Cooking for Everyone by Deborah Madison (1997): "Baked Eggplant with Feta Cheese and Tomatoes;" brown an uncooked eggplant, cut it and toss with other ingredients: bake covered 375F about 40 minutes, uncovered about 5 minutes.
NOTE: We made extra eggplant a few days before. CALS 116, 4.1g fat (27-28% cff)
Recipe by: Hanneman (Oc 1997) Riverside Posted to MC-Recipe Digest V1 #863 by KitPATh <phannema@...> on Oct 24, 1997