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.


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.