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Ingredients
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Vegetables
Condiments
Method
Preparation
Prepare the Vegetables
Wash and chop the eggplant and mustard greens. Cut the eggplant into 1-inch cubes and roughly chop the mustard greens.
Cooking
Cook the Eggplant
In a large skillet over medium heat, add a bit of oil and sauté the eggplant until it becomes golden brown and tender, about 8-10 minutes.
Add Mustard Greens
Add the chopped mustard greens to the skillet with the eggplant. Cook for an additional 3-5 minutes, until the greens are wilted and tender.
Serving
Serve with Tahini
Transfer the cooked vegetables to a serving dish and drizzle generously with tahini. Mix well before serving.
