Sauteed Eggplant

Ingredients

• 1 large Eggplant
• 3 tablespoons Olive oil
• 1/4 teaspoon Ground Pepper
• 2 Garlic Cloves (crushed or mince)
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 tablespoon Lemon Juice
• 1 teaspoon Honey (- optional)
• 1/4 teaspoon Salt
• 1/2 teaspoon Chilli Flakes
• 1 tablespoon Cilantro (chopped, or green onion)

Instructions

1. 1

   Place the eggplant on a chopping board, cut off the stem and discard it.

2. 2

   Cut the eggplant into large cubes - see the pictures above for visual help.

3. 3

   Warm olive oil in a large skillet and add eggplant cubes, salt, crushed garlic, cumin, paprika, and pepper.

4. 4

   Cook, stir for 2-3 minutes or until flesh turns golden brown.

5. 5

   Reduce heat, cover, and cook for another 2-3 minutes until tender in the center.

6. 6

   Remove the lid, deglaze with lemon juice and honey if used. Serve with freshly chopped herbs or red chili pepper.

7. 7

   --- Storage ---

8. 8

   Store in an airtight container for up to 3 days in the fridge. Rewarm in a warm saucepan or microwave.