Photo: Sesame Eggplant with Tofu

Rated: 5 stars out of 5Rate it!Read 3 reviews

TOTAL TIME:30 min
Prep:15 min
Inactive Prep:--
Cook:15 min
 
YIELD:4 servings
LEVEL:Easy

Ingredients

  • 1/2 cup peanut oil
  • 2 pounds Japanese or Italian eggplant, cut into 1/2-inch thick slices
  • 1/2 pound firm tofu, cut into 1-inch cubes
  • 1 1/2 teaspoons salt
  • 4 green onions, bottoms minced and tops sliced, reserved separately
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark Asian sesame oil

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Directions

Heat 1/4 cup of the oil in a large nonstick saute pan. When it is hot, add 1/2 of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/2 tablespoon sesame seeds, and 1/2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.
Repeat with the remaining ingredients plus the tofu.

Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.

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Read all 3 reviews

  • on August 11, 2011

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    Finally prepared this delish dish tonight and even my meat lovers in the family enjoyed it! They came back for seconds. Was out of toasted sesame oil (boo-hiss. Subsituted with shoju (similar to soy sauce and it came out well. Thanks Emeril!

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  • on May 21, 2011

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    Great flavor combo, easy and fast. A bit too much oil for my taste.... next time, I will bake the tofu and eggplant and use only a tiny bit of oil to stir fry the onions and garlic and toss it all together at the end.

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  • on May 16, 2011

    Flag

    This was amazing. I am now an eggplant fanatic. Mmmm! I crave fresh food all the time, and when I came across the show Fresh Food Fast I was in love. I could not wait to try this recipe and loved how easy it was!

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