Spicy Eggplant and Wild Rice
Source of Recipe
the web
List of Ingredients
2/3 cup uncooked wild rice
1 medium eggplant, about 1 1/2 lbs.
1 medium onion, cut into 1/2" slices
2 tsp. curry powder
1/4 tsp. powdered ginger
6 Tbsp. peanut oil
1/2 tsp. salt
2 tsp. fresh lemon juice
2 tbsp. mango chutney
Recipe
Cook wild rice as directed. Cut eggplant into 1 inch cubes and turn into a bowl. Add the onion, curry powder and ginger. Toss to mix. In deep skillet or wok, heat the oil over high heat. Add eggplant and saute, tossing frequently, for about 3 minutes. Reduce heat to medium and cook until eggplant is tender and browned, for about 25 minutes. Add the salt, lemon juice, chutney, and fold in the wild rice. This dish may be served as a hot side dish, or as a cold or room temperature salad. Serves 4 - 6
|
|
member logon
