Would you like something delicious, healthy, creative and vegetarian?
This recipe is just the right thing!
Takes 15 minutes | makes 4 portions
275 grams eggplant (small cubes),
215 grams tomato (wedges),
150 grams oyster mushrooms,
75 grams shiitake or champignons,
1 large onion (rings),
3 tablespoons of tamari,
1 tablespoon of coconut oil,
2 bags of YOGI TEA® Classic (contents),
fresh coriander (optional)
Heat coconut oil in large skillet. Add content from 2 YOGI TEA® Classic tea bags. Roast for half a minute. Add onion. Fry until slightly glazed then add 1 tablespoon of tamari. Add eggplant cubes and mushrooms. Stir and add another tablespoon of tamari. Wait until the eggplant is slightly soft. Then stir in tomato and another tablespoon of tamari. Fry for a 3–5 minutes longer until eggplant is soft, mushrooms are well cooked and tomato is still firm yet warm.
Tip: Serve, for example sprinkled with fresh coriander and alongside rice or Spice Crusted Carrots.
Have fun cooking!
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