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Eggplant With Red Cabbage

Healthycooking's picture
Ingredients
  Eggplant 1 1⁄4 Pound (1 large size)
  Olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Sliced red cabbage 2 Cup (32 tbs)
  Minced marjoram/1 teaspoon dried marjoram 1 Tablespoon
Directions

1. Peel the eggplant and slice it into rounds.
2. Salt both sides and stand the slices in a colander to drain for 30 minutes.
3. Rinse the slices, squeeze out the moisture, and pat them dry.
4. Dice the eggplant.
5. Heat about 1 tablespoon of the oil in a large skillet.
6. Stir-fry the eggplant until it begins to wilt, about 5 minutes, adding another tablespoon of oil when needed.
7. Add the garlic and cook 5 minutes longer, stirring often.
8. Add the cabbage, marjoram, another tablespoon of oil, and salt and pepper to your taste.
9. Continue to stir-fry until the cabbage is tender but not mushy, about 10 minutes.
10. If it is needed, use the last tablespoon of oil.
11. Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Eggplant
Interest: 
Healthy

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