Eggplant is one of those strange foods that confuse children (what do you mean its an egg plant, it doesn’t look like and egg and it definitely doesn’t taste like one) and adults aren’t always sure if they like it or not (eggplant poorly done is pretty gross). I love getting my eggplants from Lufa Farms, they are always just the right size and the idea that my food grew on a warehouse rooftop right in the middle of my major city is, well delightful. Especially since whenever I try to grow anything the squirrels get fat and my planters end up empty. I had one in my fridge from my last order and although I really wanted to eat it, cooking in 30 degree weather isn’t really pleasant. So I needed something that required minimal time in front of the stove. And the following two recipes were born.
I love salt, so if you are less of a salt affectionado the first one may be a bit too salty for you, my kids didn’t really go for it (they aren’t used to salt, as I do not cook with it as a primary flavouring very often.) So I cannot in my right mind suggest you try feeding this to your kids either, but its a nice side dish for a summer dinner.
Finding ways to make tofu more interesting is an ongoing experiment, my kids love it but I get tired of eating the same protein with the same flavourings over and over again. Since it was again too hot to bake in the over my BBQ tofu was out (I do not have a grill, I really want one now but its not convenient in apartment living and I am pretty sure I would set fire to my place anyway) Since I had some indian insipired rice a friend had brought over during my recovery from surgery (I had one of my heart issues corrected a few weeks ago!) I decided to stick with similar flavours and it turned out quite nicely. This, the kids ate.
Photos to come, I need a new phone or camera and so photos for the moment are pretty few and far between.
- 1 brick extra firm tofu
- 1/2 medium eggplant
- pinch kosher salt
- 1/2 tsp tumeric
- 2 tsp Coriander
- pinch of cumin seeds
- 1/2 tsp cumin
- 1/2 tsp Cinnamon
- 1 tbsp dried currants
- 1 tbsp olive oil
cut tofu and eggplant into bite sized cubes, put in large mixing bowl and toss with currents, salt and spices. (you can adjust these to your taste)
Heat oil in a large non-stick pan over medium high heat (or use a bit more oil in a conventional pan) – you may need to work in two batches if you pan is small – put eggplant and tofu in pan in a single layer making sure all pieces contact the bottom of the pan, stir to flip the pieces every 3-4 min until eggplant is softened and tofu is browned.
Serve over rice or quinoa with a soy sour cream mint sauce (Sour supreme, lemon juice and a lot of dried mint.)
1 small eggplant of 1/2 medium, sliced into circles
1/2 cup Braggs soy alternative (or soy sauce)
1 tbsp PB2 (or 2 TBSP natural peanut butter)
1 green onion, sliced
3 tbsp chickpea flour
2 tsp olive oil
Heat oil in pan over medium heat.
toss eggplant with the rest of the ingredients in a medium bowl, be sure to cover the eggplant generously. if its too thin and doesnt stick to the eggplant add more flour.
in pre-heated pan place the patties and turn after 6-7 min, you may need longer depending on thickness of your slices, the eggplant is ready when it is completely softened. (the skins edges will sorta curve in and will become transparent)
wonderful served on brown rice cooked in veggie broth.