Eggplant and Leek Stir-Fry
- By The FruitGuys
- September 2, 2013
- Reading Time: 1 min.
Recipe adapted from SparkRecipes
INGREDIENTS
- 2 medium eggplants, peeled, and cut into cubes
- 1 cup onion, roughly chopped
- 1 large leek, white and pale green parts only, rinsed well and sliced crosswise
- 2 tablespoons olive oil
- ¼ cup vegetable stock
- 2 tablespoons caraway seeds
- Salt and pepper to taste
- ½ cup fresh herbs (parsley, cilantro, or basil) roughly chopped
PREPARATION
- Lightly salt eggplant for 15–20 minutes to draw out water and the natural bitterness of eggplants.
- In a heavy skillet, over medium heat, sauté onion and leek in olive oil until onions are soft.
- Add caraway seeds.
- Rinse salted eggplant and add to skillet, sautéing until it begins to soften.
- Pour vegetable broth into skillet, increasing the heat until the stock begins to steam.
- Cook for about 10 more minutes stirring frequently until eggplant is soft and the stock has been absorbed.
- Remove from heat and stir in fresh herbs. Serve over couscous or rice.
- Add salt and pepper to taste and finish with another sprinkle of fresh herbs.
Serves 4 as an entrée. Prep time, 20 minutes; cook time, about 25 minutes.
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