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Baked Eggplant Stir-Fried with Tomatoes and Manouri

Baked Eggplant Stir-Fried with Tomatoes and Manouri is built on Eggplant Baked And Cooled, Olive Oil Spray, Tomato, Fresh Basil Chiffonnade Cut, and Garlic Minced. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 8 oz
• Olive Oil Spray
• 1 cup
• 1 tbsp
• 1
• 1/4 tsp
• Salt And Red Pepper
• 2 cup
• 2 tbsp
• Ice Water
• 1 oz

Method (preview)

1. 1

   Bake and cool a small eggplant; pull strands and chop (1/2" pieces).

2. 2

   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.

3. 3

   Have the lettuce at hand, in a salad bowl.

4. 4

   Turn off the heat; squeeze the lemon over the vegetables add water if needed to prevent burning and drying.

5. 5

   Serve on top of the lettuce and crumble on the cheese.

6. 6

   Idea from Vegetarian Cooking for Everyone by Deborah Madison (1997): "Baked

7. 7

   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.

8. 8

   Recipe by: Hanneman (Oc 1997) Riverside

9. 9

   Oct 24, 1997