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Eggplant And Peppers With Roasted Chili

Diet.Chef's picture
  Vegetable oil 1 Tablespoon
  Yellow split peas 1 Tablespoon
  Coriander seeds 1 Teaspoon
  Dried red chiles 3
  Eggplant 1⁄2 Pound, cut into matchstick size strips (1 Small Size)
  Red bell pepper 1 Medium, seeded and cut into matchstick size strips
  Warm water 1⁄2 Cup (8 tbs)
  Finely chopped fresh cilantro 2 Tablespoon
  Lime 1 , juiced
  Salt 1 Teaspoon
  Water crackers 32

1. Heat a wok or large nonstick skillet over medium-high heat. Swirl in the oil, then add the peas, coriander, and chiles. Stir-fry until the peas turn golden brown, the coriander seeds darken, and the chiles slightly blacken, about 1 minute. Remove the pea mixture with a slotted spoon and transfer to a heatproof plate; cool. Then grind in a spice grinder or with a mortar and pestle, until the mixture is finely ground.
2. Add the eggplant and bell pepper to the same wok or skillet and stir-fry until the eggplant is partially tender, 2-4 minutes. Stir in the water, cover, and steam, stirring occasionally, until the eggplant is fork-tender, about 2 minutes.
3. Transfer the eggplant mixture to a serving bowl and stir in the ground spice blend, the cilantro, lime juice, and salt. Serve warm or at room temperature, with a heaping tablespoon over each water cracker.

Recipe Summary

Side Dish
Stir Fried

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Eggplant And Peppers With Roasted Chili Recipe