When it comes to cooking, I go for the easy option. Everything is thrown together in one frying pan. My desire for haste has to be balanced against my penchant for food with flavours. Sitting down to a meal bursting with colour which zings my taste buds is the way to go. I don’t weigh or measure my foods and everything is to taste. This dish can be eaten with rice or noodles or as a filling for a wrap. Be adventurous. Have fun.
Ingredients for this recipe are:
- Aubergine (sliced up)
- Cherry tomatoes (sliced in half)
- Green chilies (as many as your taste buds will allow before combusting)
- Spring Onions (sliced)
- Fresh mint (shredded)
- Lemon juice
- Coconut flakes (optional)
Directions for cooking:
Heat a wok or frying pan and add some cooking oil. Wait till the oil starts to smoulder gently. Add all the ingredients (except the tomatoes). Stir fry for about 5 minutes. Add the tomatoes and stir fry for another 5 minutes.
