Keto Spanish Eggplant & Chorizo Stir-Fry

Ingredients

• 1 large Eggplant
• about 225 g Chorizo (Spanish)
• 2 tbsp Olive Oil
• 1 medium Bell Pepper (Orange)
• 0.5 medium Onion
• 3 cloves Garlic
• 1 tsp Smoked Paprika
• 0.5 tsp Cumin
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice eggplant and sprinkle with salt. Let it sit for 15 minutes to draw out moisture, then rinse and pat dry.
2. 2Remove chorizo from its casing and crumble it.
3. 3Heat olive oil in a large skillet or wok over medium-high heat. Add chorizo and cook until browned.
4. 4Add onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Add garlic and cook for another minute.
5. 5Add eggplant, smoked paprika, and cumin to the skillet. Stir-fry until eggplant is tender, about 8-10 minutes.
6. 6Season with salt and pepper. Garnish with fresh cilantro before serving.

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