Aubergine is also known as eggplant, it has beautiful shiny purple color skin pack with antioxidants also available all year around. I tried to experiment with new recipes which could fit my budget. If you haven’t tried aubergine before it is worth to welcome to your kitchen. It has a lot of benefits for our health, and my goal is to encourage you to add more and more vegetables to your diet, especially the vegetables are underrated.

Ingredients
2 large aubergines, cut into thin sticks
1 cup chopped yellow onion
1Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp chili sauce
5 cherry tomatoes cut in half
1 tsp garlic powder
1 tsp dried oregano
1 Tbsp lemon juice
a pinch of salt to taste
1 cup chopped cilantro
1 large green chili if you like
oil for shallow frying the aubergine slices

Directions

• Put the oil into medium size pan over high heat. Leave it 1 to 2 minutes then add the aubergine slices, cook until all evenly look golden. Use a slotted spoon to remove the aubergines from the oil and transfer into a plate lined with a paper towel.
• In a medium-size bowl, add the fried aubergine slices, cherry tomatoes, onion, and green chili, mix gently.
• In a small-medium mixing bowl, add the soy sauce, chili sauce, garlic powder, dried oregano, and olive oil, whisk until well combined.
• Pour the olive dressing over the aubergine mixture then pour the lemon juice and sprinkle the cilantro and salt to taste, mix gently. 
• Sever with a slice of bread or a bowl of rice and garnish with a lemon wedge.

Yield: 3 to 4 serves

Preparation time: 15 mints
Total time: 17 mints

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