Contributed by Jennifer Peachey

Ingredients

1 large eggplant, sliced
1 tsp sea salt
150 ml vegetable stock
3 Tbsp olive oil
1 Tbsp lemon juice
2 tsp each of ground cumin, coriander, turmeric, and cardamom

Instructions

Cut sliced eggplant into 1/2 inch strips. Heat oil in a wok, add eggplant, and soften for five minutes. Sprinkle with spices and salt, and stir-fry for two minutes. Add lemon juice and stock. Cover and cook gently for 20 to 25 minutes, stirring occasionally. Serve with rice.

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