Lamb With Eggplant (aubergine)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 cups eggplants, cut into 1-1/2 inch cubes
• 1/2 cup onion, diced
• 3 garlic cloves, minced
• 12 ounces lamb tenderloin, thinly sliced
• 2 tablespoons low sodium soy sauce
• 1/4 cup water
• 2 tablespoons oyster sauce
• 1 teaspoon sriracha sauce
• 3 stalks green onions, sliced into 1-inch pieces, for garnish
• 1 tablespoon oil, canola
• 1/2 teaspoon salt, if needed

Recipe

• 1 mix together the soy sauce, oyster sauce, water and sriracha. you can use more or less sriracha according to your taste, one teaspoon gives it a little zing, use more if you like it hotter. set aside.
• 2 over medium high heat, cook onions and garlic in oil for 1 minute.
• 3 add thinly sliced lamb and cook for 2 minutes.
• 4 add egplant and soy sauce mixture and cook, stirring, for about 15 minutes or until the eggplant is cooked.
• 5 season with salt if neccessary.
• 6 serve with rice.