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Turn dinner into a spicy affair with this vegetarian dish
Ingredients
Instructions
Yield: 4 servings
*Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the “sweating” technique, which means to sauté the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavour really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked.
Recipe courtesy of the Canadian Diabetes Association and canolainfo.org