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Tag Archives: eggplant

Eggplant and Spicy Tofu Spring Rolls

28 Sep

I love spring rolls. I love eggplant. And I love tofu. The combination of all three is pretty much the perfect meal for me.

This recipe is definitely a fusion of many different cuisines so don’t take it as anything authentic. It was basically born out of my attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something else!

You can definitely change any of the fillings in this recipe. I would highly recommend adding rice noodles as well, because we can all use more carbs. Carrots would be really tasty too, but only the good carrots, not those ones that taste weird. Does anyone else ever get weird tasting carrots?
Now I’m rambling. Here’s the recipe!

Eggplant and Spicy Tofu Spring Rolls

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Eggplant Stacks

6 Sep

Our local farmers market runs on Wednesdays and Saturdays and I like to take my daughter with and pick out a few vegetables for meals during the week. Last week we found this pretty purple and white striped eggplants.
Eggplant Stacks

Tonight I wanted to combine the remaining eggplant and my favorite cheese recipe, from here.
It’s not quite eggplant parmesan, but you could easily fry these during the saute step! I served them with fettucine, but angel hair or capellini would be equally as beautiful here.
Eggplant Stacks

Our garden is still producing massive amounts of cherry tomatoes, so they’re making another appearance here. Substitute regular tomatoes if you don’t have cherry tomatoes.
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Mapo Eggplant

3 Nov

This could easily be called sichuan eggplant, but I prefer to think of it as mapo eggplant, as that’s what inspired the recipe. I’ve expressed how much I love mapo tofu in my previous post and this dish runs a close second. I came up with this to use up our abundance of eggplant in our garden this year; my desire for spicy foods prevailed over  traditional dishes like moussaka.

The eggplant gets a perfect soft and chewy texture when fried, and soaks up the sauce perfectly. I use mushrooms and seitan to mimic the pork in traditional mapo tofu and add some green onions for color. I usually grind my own sichuan peppercorns and make my own chili oil, but you don’t have to go through all that effort if you can buy them both. The fermented black beans and chili bean paste are key in this recipe; you can make it without them, but they add a depth you can’t get without them.

Mapo Eggplant

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Chickpeas and Eggplant in Red Curry Peanut Sauce

14 Oct

Thai curry is a pretty common go to in our household – just a few ingredients and you have a rich, filling meal. This recipe features my favorite vegetables, eggplant and mushrooms, but I often use anything in the refrigerator that needs to get eaten.

I started adding peanut butter recently, as we both love peanut noodles, and we really like it. It’s just as good without the peanut butter, so feel free to leave it out. Try to use a natural version if you can; the flavor and texture is better. I also use coconut oil, because I’m addicted to the stuff, but any neutral oil will work. I used Black Beauty eggplant,  because that’s what is growing in our garden, but if you use Asian eggplant, there’s no need to salt. Chickpeas are my current protein of choice, but tofu, seitan, or tempeh are all equally good here.

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