Recipe courtesy of Emeril Lagasse
Print
Total:
30 min
Prep:
15 min
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

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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