EggPlant

15 08 2010

I’ve not had much experience with eggplant other than breaded and friend and served with marinara – I’m sure I’m not alone in that either.  My neighbor gave me an eggplant from the market the other day, I said “thank you” put it in my fridge and forgot it was there.  Today, I needed to make some food for lunch, dinner at work tonight and lunch tomorrow.  *Note: its super cheap and easy to make lots of something, portion it out and take it for lunches to work.  It saves money and its better for you!*  So, I was rooting around in my fridge and found the eggplant I had forgotten about.  “Hey!  I should eat this!”  I thought.  Well, its getting down to the wire as far as food goes – we desperately need to go grocery shopping – so I didn’t have a lot to work with.  I settled on some garlic, pasta, olive oil, tofu and eggplant.  It was yummy, quick and easy.  Considering I’ve never cooked an eggplant before, I’m sure this isn’t the greatest way to make it, but it tasted good and that is what counts.  So here is my ‘Eggplant and Tofu Pasta” dish.

Dinner was pizza.  After I made lunch, I ended up having to call of work because my boyfriend, Jason had to go the ER for back pain.  We thought it was kidney stones, but after running tests the doctors found nothing.  Yeah, okay.  He’s had crippling back pain for 6 days and its nothing.  Anyway, we came home with some muscle relaxers, ate some pizza and now he’s sleeping while I write this and watch America’s Most Wanted.  The pizza was from Papa Johns – just order whatever you want sans pizza and it’s VEGAN!  I also make my own garlic dipping sauce, which I’ve included with this post as well.  Enjoy!

Eggplant Pasta

1/2 of a large eggplant or a whole small one, cubed

1 block of tofu, cubed

1-2 cloves of garlic, finely choped

enough pasta for 1-2 people (or portions if you are making leftovers)

salt and pepper to taste

6-10 TBSP olive oil

Prepare the pasta according to the directions on the package.  While the pasta is cooking, heat the olive oil in a skillet.  Add the tofu and eggplant.  Season with salt and pepper (I also added some dried basil.)  Add the chopped garlic when the pasta is almost done – this prevents the garlic from burning.

When the pasta is done, drain and toss the eggplant/tofu mixture with the pasta.  Serve immediately.  I garnished with some breadcrumbs as well.

Garlic Dipping Sauce

*This doesn’t really have “measured” ingredients.  So, prepare it to taste how you like it.*

1-3 cloves of garlic, roughly chopped

a few tbsp olive oil

salt and pepper

dried basil

soy or almond milk

heat the oil in a sauce pan, add garlic, salt, pepper and basil.  Heat until the garlic starts to sizzle.  Remove from heat.  Pour into a blender or food processor ***careful with hot liquids and blending devices!!****  Add a few tbsp almond/soy milk and blend until smooth.  Serve warm with pizza, bread sticks, or make lots and pour over pasta, steamed veggies, potatoes.  You can really do anything with this.

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