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Baked Eggplant Stir Fried with Tomatoes and Manouri Recipe
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To make Baked Eggplant Stir Fried with Tomatoes and Manouri you will need
Ingredients
| 8 | ounces | Eggplant; baked and cooled | | | Olive oil spray | | 1 | cup | Chopped tomato | | 1 | tablespoon | Fresh basil; chiffonnade cut | | 1 | | Clove garlic; minced | | 1/4 | teaspoons | Ginger root; minced | | | Salt and red pepper | | 2 | cups | Lettuce leaves; assorted | | 2 | tablespoons | Fresh lemon juice; or less | | | Ice water | | 1 | ounce | Manori cheese; crumbled |
Instructions
Bake and cool a small eggplant; pull strands and chop (1/2" 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.
Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for
desserts.
Enjoy your Baked Eggplant Stir Fried with Tomatoes and Manouri
How much is in a cup?
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Tue 26 Aug 2008
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