Spiced Eggplant & Tomato Stir‑Fry

Ingredients

• 1 medium eggplant
• 1 cup canned diced tomatoes
• 2 cups cauliflower rice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili flakes(optional)
• to taste salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Dice eggplant into 1‑inch cubes; sprinkle with salt and let sit 10 minutes, then pat dry.

2. 2

   Heat olive oil in a skillet over medium heat; add garlic and sauté 30 seconds.

3. 3

   Add eggplant and cook 5‑7 minutes until browned.

4. 4

   Stir in cumin, coriander, turmeric, and optional chili flakes; cook 1 minute.

5. 5

   Add diced tomatoes, reduce heat, and simmer 8‑10 minutes until eggplant is tender.

6. 6

   Meanwhile, heat a separate pan with a splash of olive oil and sauté cauliflower rice for 5 minutes.

7. 7

   Serve the eggplant‑tomato mixture over cauliflower rice.