Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 large | Eggplant cut into long, thin slices |
| 1 each | Head broccoli cut into bite-size pieces |
| 1 teaspoon | Salt |
| 1 pinch | Asafetida |
| ¼ teaspoon | Cayenne pepper |
| ¼ teaspoon | Paprika |
| 4 tablespoons | Water (or less) |
Heat the oil in a wok or frying pan over high heat. Add the eggplant and fry until lightly browned. Remove the eggplant and place on a paper towel to soak up excess oil.
Fry the broccoli in the same pan for 3 minutes. Add the salt and asafetida, and continue frying. Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed.
Add 2 to 4 tablespoons of the water, lower the heat, and cook, covered, until broccoli is tender and everything is heated through, about 5 to 7 minutes.
Serve over rice.
Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias Submitted By MARK SATTERLY On 03-09-95