Friday, December 17, 2010

Japanese Eggplant and Tofu Saute

A friend of mine had a surplus of Japanese eggplant and offered me half a dozen (thanks, Harry!).  I took 3, which I thought would be plenty for me, and decided to make a saute for dinner the other night.  Right now, I wish I had some more (maybe I should have taken those other 3). Japanese eggplant, when sauteed to perfection, has a luscious quality in taste and texture that makes me think of cotton candy:   it's light, sweet, and melts in your mouth.   Served with basmati rice, this was another quick and easy dinner that left me satisfied.

2 comments:

Anonymous said...

I'm always looking for new recipes with tofu and this one is a winner. Do you use a special brand of tofu? I usually use The Bridge from Whole Foods market. I wish some of the other grocery stores would stock it because Whole Foods is quite a distance away from me.

Mary Lawrence said...

I love The Bridge, too! It works really well in stirfrys such as this. I marinate it in tamari and toasted sesame oil for about a half an hour, then bake it in a hot oven till it's golden and slightly crisp. It's really, really yummy.