Ingredients:
2 cups water
1 cup Kellogg's oats
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 Egg plants finely sliced,
2 cloves garlic, minced
6 to 8 ounces button mushrooms, sliced
2 tablespoon fresh coriender chopped
salt to taste
Cracked black pepper to taste
some coriander leaves for garnish
2 cups water
1 cup Kellogg's oats
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 Egg plants finely sliced,
2 cloves garlic, minced
6 to 8 ounces button mushrooms, sliced
2 tablespoon fresh coriender chopped
salt to taste
Cracked black pepper to taste
some coriander leaves for garnish
Directions:
Bring water to a boil in a pot. Pour in oats, reduce heat to a simmer, and cover. Cook for 10-15 minutes or until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add egg plants, mushrooms and saute until eggplants turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.)
3. When oats finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh coriander leaves.
Bring water to a boil in a pot. Pour in oats, reduce heat to a simmer, and cover. Cook for 10-15 minutes or until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add egg plants, mushrooms and saute until eggplants turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.)
3. When oats finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh coriander leaves.
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