Baked Eggplant Stir-Fried with Tomatoes and Manouri

2 Servings

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Baked Eggplant Stir-Fried with Tomatoes and Manouri Ingredients

8 oz Eggplant; baked and cooled	Salt and red pepper
Olive oil spray	2 c Lettuce leaves; assorted
1 c Chopped tomato	2 tb Fresh lemon juice; or less
1 tb Fresh basil; chiffonnade cut	Ice water
1 Clove garlic; minced	1 oz Manori cheese; crumbled
1/4 ts Ginger root; minced

Instructions for Baked Eggplant Stir-Fried with Tomatoes and Manouri

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. Idea from Vegetarian Cooking for Everyone by Deborah Madison (1997): "Baked Eggplant with Feta Cheese and Tomatoes;" brown an uncooked eggplant, cut it and toss with other ingredients: bake covered 375F about 40 minutes, uncovered about 5 minutes. NOTE: We made extra eggplant a few days before. CALS 116, 4.1g fat (27-28% cff) Recipe by: Hanneman (Oc 1997) Riverside Posted to MC-Recipe Digest V1 #863 by KitPATh on Oct 24, 1997

Main Ingredient: VegetablesCuisine: Uncategorized