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Spicy Asian eggplant and quinoa

Julia's Album
  • 40 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1

large eggplant, cut into small cubes

1 tbsp

olive oil

1

small onion, finely diced

3

garlic cloves minced

1

red bell pepper, chopped in small pieces

1 tbsp

soy sauce

1 tbsp

fish sauce

2 tsp

Thai red curry chili paste

1/2 cup

water, then 1/2 cup water more to add later

1 tsp

sesame oil

5

green onions, diced

2 cups

cooked quinoa (not dry quinoa)