Thai Eggplant Stir-Fry | BeyondCeliac.org
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Thai Eggplant Stir-Fry

Courtesy of Crunchmaster and Poornima N.

Ingredients:

  • 1 cup coarsely ground Crunchmaster Original Multi-Seed Crackers
  • 1 avocado, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2-3 green chilies, chopped
  • 2-3 cloves of garlic, chopped
  • 1 Tbsp. fresh grated ginger
  • 1 large onion, finely sliced
  • ½ tsp. turmeric powder
  • 1 lb. round green Thai eggplant, sliced
  • lemon juice to taste

Directions:

  1. Heat olive oil in a large pan. When it becomes hot, add mustard and cumin seeds.
  2. Next, add green chilies, garlic, ginger, onion and turmeric powder. Fry for 1 minute.
  3. Then, add eggplant and salt; stir continuously on high heat for 2 minutes.
  4. Finally, add lemon juice and coarsely ground Crunchmaster Crackers; immediately remove from heat.
  5. Let the stir fry cool for a while; add sliced avocado before serving. For a spicier dish, feel free to add 1 tsp. of red chili powder.

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