Vegan Stir-fried Eggplant with Yellow Grape Tomatoes

Looking for a dinner idea that is Italian inspired?  Our Vegan Stir-fried Eggplant with Yellow Grape Tomatoes has fresh eggplant, yellow grape tomatoes, garlic, Italian seasoning and a touch of cayenne that is delizioso and pairs perfectly with pasta and a side of garlic bread. When coming up with this recipe, there were feelings of what, I imagine, southern Italy may be like…

 It’s summertime and the warm salty mediterranean breeze is blowing through the kitchen window. The aroma of garlic, oregano, and lemon fill the room with the most deliciously perfect combination an Italian food lover could dream up. Have I transported us to Southern Italy yet? Scroll down to relive the imagery for yourself. Let’s get cooking!

VEGAN STIR-FRIED EGGPLANT with YELLOW GRAPE TOMATOES

INGREDIENTS:

•1 eggplant 

•salt 

•¼ cup extra virgin olive oil 

•3 garlic cloves, crushed and peeled 

•½ teaspoon dried oregano 

•juice of a medium lemon 

•⅛ teaspoon ground cayenne

•1 cup yellow grape tomatoes cut in half lengthwise 

•small hand flat leaf parsley, chopped 

•nutritional yeast 

METHOD:

•Cut eggplant into ½ inch pieces.

•In a large bowl add 5 cups warm water and 1 tablespoon salt. Stir. Add eggplant and use a heavy dish to keep eggplant submerged in the water. Leave to soak for about half an hour. Drain and pat the eggplant dry with a clean dish towel.

•Heat olive oil over high heat. When hot add garlic and eggplant. Turn down to medium high heat and let brown on both sides. 

•Add ½ teaspoon salt, oregano, lemon juice and cayenne. Fold together and add ¼ cup water. Cover, turn heat down to low and cook till eggplant is tender.

•Uncover, add tomatoes. Turn heat up to medium. Let cook for 2-3 minutes. Turn off heat. Sprinkle a capful of nutritional yeast (about ¼ cup) over the pan. Add parsley and fold together. Serve immediately. Enjoy!