Spicy Stir-Fried Eggplant (Aubergine) - cooking recipe

Ingredients

4 Japanese eggplants, cut into 1-inch cubes (or two regular)
5 tablespoons vegetable oil or 5 tablespoons olive oil
1 lemon, juice of, diluted in
1 cup water
Spice Mixture
2 teaspoons coriander
1 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt

Preparation

Heat oil in wok or large skillet on medium high.
Add eggplant.
After 1 minute, reduce heat to medium.
Sprinkle with spice mixture.
Stir.
Cook, stirring frequently, for 15-20 minutes.
Every minute, add about 1 T lemon-water.