Sautéed Eggplant - Eggplant – Olive Oil – Ground Pepper – Garlic Cloves – Paprika – Cumin – Lemon Juice – Honey – Salt TO SERVE – Chili Flakes – Cilantro
Place the eggplant on a chopping board, cut off the stem and discard it. Cut the eggplant into large cubes – see the pictures above for visual help.
Warm olive oil in a large skillet and add eggplant cubes, salt, crushed garlic, cumin, paprika, and pepper.
Cook the Sautéed Eggplant and stir fry them for 2-3 minutes or until the flesh turns golden brown.
Serving: 1 Serving Makes: 3 Servings
Prep: 5 Minutes Cook: 5 Minutes