Cauliflower and Eggplant Stir-Fry
What Started it all:
Cauliflower, eggplant
This delightful vegetarian stir-fry combines the earthy flavors of cauliflower and eggplant, creating a vibrant and satisfying dish. Perfect for a quick weeknight dinner, this recipe serves two and is packed with nutrients and flavor!
Ingredients
- 1 small head of cauliflower, cut into florets
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the vegetables: Wash and cut the cauliflower into small florets. Dice the eggplant into bite-sized pieces.
- Heat the oil: In a large skillet or wok, heat the olive oil over medium heat.
- Sauté garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook eggplant: Add the diced eggplant to the skillet and cook for about 5-7 minutes, stirring occasionally, until it starts to soften.
- Add cauliflower: Stir in the cauliflower florets and cook for an additional 5-7 minutes, or until both vegetables are tender.
- Season: Pour in the soy sauce, sesame oil, and chili flakes (if using). Season with salt and pepper to taste. Stir well to combine and cook for another 2 minutes.
- Garnish and serve: Remove from heat, garnish with fresh cilantro or parsley if desired, and serve hot.
Enjoy this colorful and nutritious stir-fry as a standalone dish or paired with rice or quinoa for a complete meal! Happy cooking!