This is a easy ,veganchristmas dip as well as good as a side dish for holidays . You can serve it as a side dish with couscous or rice or pasta . As a appetizer dip it can be served with toasted bread .Also want to highlight that this is a very healthy , vegan and aromatic dish .Eggplant is a very healthy vegetable so try to make that like veggies on holidays .
Serves ; 4
Preparation time ; 20 - 30 minutes
Ingredients:
butter - 1 tablespoon
powdered cinnamon - 1 pinch
tomato peeled, - 1
red pepper flakes
large eggplant - 1
soy sauce - to season
vinegar - to season
garlic clove - 1
large onion - 1
Salt - to taste
Remove the tips of the eggplant and cut into cubes .Set aside .
Chop the onion, garlic and tomato.
Heat the butter, add the onion and garlic.
When it is transparent add the eggplant cubes.
Incorporate in the stew and add the tomato.
Season with soy sauce and, if desired, add a little vinegar.
It is time to add pepper and salt, being very careful with it, since the soy sauce is already salty.
When the eggplant cubes are already falling apart.
To finish, add the cinnamon and mix.
It gives a different, aromatic touch and is very tasty.
Allow to cool and serve with toast of your choice
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