Meaty Eggplant Plus Recipe
Ingredients
| Eggplant | 1 Medium | |
| Cooking oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 1 16-ounce can tomatoes, cut up | ||
| Garlic salt | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Ground cinnamon | 1/4 Teaspoon | |
| 3 cups chopped cooked meat | ||
| Cold water | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
Directions
Peel and cube eggplant.
Heat wok over high heat; add oil.
Stir-fry eggplant and onion in hot oil for 5 minutes; stir in undrained tomatoes, garlic salt, salt, thyme, and cinnamon.
Stir in meat; bring to boiling.
Reduce heat; cover and simmer 10 minutes or till eggplant is done, stirring occasionally.
Stir water into flour; stir into wok.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Top with cheese; cover and cook 1 to 2 minutes more or till cheese melts.
Heat wok over high heat; add oil.
Stir-fry eggplant and onion in hot oil for 5 minutes; stir in undrained tomatoes, garlic salt, salt, thyme, and cinnamon.
Stir in meat; bring to boiling.
Reduce heat; cover and simmer 10 minutes or till eggplant is done, stirring occasionally.
Stir water into flour; stir into wok.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Top with cheese; cover and cook 1 to 2 minutes more or till cheese melts.
Chef
