Spicy Stir-Fried Eggplant Aubergine

Ingredients:

• 4 Japanese eggplants cut into 1-inch cubes or two regular
• 5 tablespoons vegetable oil or 5 tablespoons olive oil
• 1 lemon juice of diluted in
• 1 cup water
• 2 teaspoons coriander
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt

Steps:

• Heat oil in wok or large skillet on medium high
• Add eggplant
• After 1 minute reduce heat to medium
• Sprinkle with spice mixture
• Stir
• Cook stirring frequently for 15-20 minutes
• Every minute add about 1 T lemon-water