Baked Eggplant Stir-Fried with Tomatoes and Manouri
8 ounces eggplant, baked and cooled
Bake and cool a small eggplant; pull strands and chop (1/2-inch 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.
olive oil spray
1 cup chopped tomato
1 tablespoon fresh basil, chiffonnade cut
1 clove garlic, minced
1/4 teaspoon ginger root, minced
salt and red pepper
2 cups lettuce leaves, assorted
2 tablespoons fresh lemon juice, or less
1 ounce Manori cheese, crumbled
Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for desserts.
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