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Braised Eggplant and Asparagus Recipe

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This recipe for Braised Eggplant and Asparagus is from Mallory Family Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant
½ cup water
1 tablespoon olive oil
1½ tablespoons soy sauce or Bragg's Liquid Amino
½ teaspoon sea salt
½ teaspoon cumin
½ teaspoon coriander
1 cup chopped asparagus
Optional: 1/2 cup zucchini
Directions:
Directions:
Cut eggplant, zucchini (if used) and asparagus into bite-sized chunks. In a large, heavy-bottomed skillet, heat the water, olive oil, soy sauce and spices to boiling. Add the eggplant and zucchini and toss with a spatula to coat all the pieces in the liquid. Put a lid on the skillet and turn the heat to medium. Cook for 5 minutes, stirring (or rather gently flipping) the pieces halfway through. Remove the lid, and cook at medium-high heat for 3 minutes, until any extra liquid has boiled off and the skillet is dry around the veggie pieces, except for a bit of oil. Toss the pieces gently with a spatula once during this time. Add asparagus and place the lid back on to steam. Serve over rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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