Recipe: Spicy Eggplant and Wild Rice

Spicy Eggplant and Wild Rice

2/3 cup uncooked wild rice
1 medium eggplant, about 1 1/2 lbs.
1 medium onion, cut into 1/2" slices
2 tsp. curry powder
1/4 tsp. powdered ginger
6 Tbsp. peanut oil
1/2 tsp. salt
2 tsp. fresh lemon juice
2 tbsp. mango chutney

Cook wild rice as directed in How to Cook Wild Rice above. Cut eggplant into 1 inch cubes and turn into a bowl. Add the onion, curry powder and ginger. Toss to mix. In deep skillet or wok, heat the oil over high heat. Add eggplant and saute, tossing frequently, for about 3 minutes. Reduce heat to medium and cook until eggplant is tender and browned, for about 25 minutes. Add the salt, lemon juice, chutney, and fold in the wild rice. This dish may be served as a hot side dish, or as a cold or room temperature salad. Serves 4 - 6