Spicy Stir-Fried Eggplant
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus lemon
Juice from 2 Paramount Citrus lemons
1 ½ lbs. small eggplant, cut into cubes
2 tablespoons olive oil
1 green pepper, chopped
10 green onion sprigs, sliced
3 cloves garlic, minced,
1 chili pepper, chopped
1 teaspoon brown sugar
2 tablespoons soy sauce
Mint leaves to garnish
Salt and pepper to taste
Oil for frying
Directions
• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a large frying pan, heat oil, stir-fry eggplants and set aside.
• In a medium sauce pan heat olive oil and sauté green pepper, onion and garlic with chili pepper, lemon zest, salt and pepper and set aside.
• In a small bowl whisk together fresh lemon juice, sugar and soy sauce.
• In a serving plate, place eggplants, top with remaining ingredients and then the sauce.
• Garnish with mint leaves and serve.
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