Spicy Eggplant Quinoa

 

·       2 Tablespoons Peanut Oil

·       1 Medium Eggplant cut into 1” cubes

 

·       1 Tablespoon Peanut Oil

·       1 Small Onion (I prefer sweet) thinly sliced

·       1 Teaspoon Minced Garlic

·       2 Tablespoons Soy Sauce

·       3 Tablespoons Sweet Chili Sauce

·       3 Tablespoons Water

·       1 Teaspoon Red Curry Paste

 

·       1 Tablespoon Sugar

 

Heat 2 tablespoons of peanut oil and brown cubed eggplant over medium heat for about 5 minutes.  Remove from pan, and set aside.  Heat 1 tablespoon of peanut oil and cook onion just until it loses its crispness (2-3 minutes) add remaining ingredients except sugar, and return eggplant to the pan.  Simmer for 10-12 minutes.  Stir in sugar and turn off heat.  Serve over cooked quinoa*.

 

*To prepare quinoa in a rice maker, use a ratio of 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.  Or follow package instructions for stovetop preparation.

For nutritional Information:
http://myrecipemagic.com/recipe/recipedetail/spicy-eggplant-quinoa