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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5

Newest Ratings and Reviews

Read all 4 reviews

  • on July 04, 2012

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    I'm in love with this recipe, but too much oil. I added mushrooms, bean sprouts, and steamed broccoli and green beans, and baked yam to 'dilute' the oil effect. When I made it again, I cooked the eggplant, mushrooms and spring onion slices in a scan pan (waterless non-stick After removing food to plate, I added peanut and sesame oils to pan and sautéed the green onions, sesame seeds, garlic, tofu cubes and bean sprouts, which I drizzled over eggplant and mushrooms. Again I served with broccoli, green beans and sweet potato. Stellar yum!

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  • 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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