Stir-Fried Spinach, Eggplant & Shrimp Recipe

  • 1 (16 oz.) pkg. frozen chopped spinach or a bundle of chopped fresh spinach
  • 2 Japanese eggplant, diced
  • 1 (8 oz.) pkg. frozen salad shrimp
  • 4 Tbsp. vegetable oil
  • 1/4 tsp. nigella/kalo jeera/kalonji seeds
  • 1 large onion, sliced
  • 4-6 cloves garlic, minced
  • 1 green chili, minced
  • 1 tsp. ghee
  • salt to taste

Stir-Fried Spinach, Eggplant & Shrimp Recipe

  1. Heat oil over medium-high heat and sizzle nigella seeds and green chilies.
  2. Add onions and garlic and stir-fry until onions turn translucent.
  3. Stir-fry eggplant until golden brown and add spinach.
  4. Add salt to taste and cook over medium heat until juices from spinach evaporate.
  5. Stir in shrimp, cover and simmer for 3 minutes.
  6. Adjust salt to taste, garnish with ghee and remove from heat source.

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