Tuesday, November 19, 2019

Eggplant Cauliflower Pan-fried with Teheni sauce

Quick Pan-fried Vegetables

ffWash the vegetables and slice diagonally across the grain If using broccoli or cauliflower, break (or cut) off florets.

Blanch sliced eggplant and cauliflower first cooking in boiling salted water(see times below), and cook after 1 min add the zucchini and continue to cook for another 2 min then drain.

In a large non-stick frying pan, saute blanched vegetables in 2 tablespoons veg. oil and 2 tablespoon of of olive oil for 1-2 minutes. Add a pinch of crushed dried chillies, salt and pepper to taste, and cook for 2-3 minutes longer. Serve immediately with teheni sauce on the side "see recipe".

  • Cauliflower----3 min

  • Eggplant----3 min

  • Zucchini----2 min


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