I have been saving this dinner to share on this weeks Saturday Blog Showcase being hosted by Lori at All That Splatters.
I prepared this dish last Sunday for dinner. Both Moe and I really like Eggplant and I especially love it with an Asian twist. This was sooooo goood and definitely something I will be making again.
I found the recipe for Eggplant and Tofu Braised in Fragrant sauce on Food 4 Wibowo. Although her intention was to prepare a vegetarian dish, I did cheat a little and subbed chicken broth for water.
I posted the recipe with my changes, but you can find the original recipe here.
Eggplant and Tofu
adapted from: Food 4 Wibowo
5 medium Chinese eggplants
1 package firm tofu cut into 1 inch cubes
3 tablespoons oil
8 cloves garlic, finely chopped
8 slices ginger, finely chopped
1 stalk lemon grass (white part only),
sliced in half and bruised
6 green onions, finely chopped
1.5 tablespoons chili paste (I used Sambal Oelek)
1/2 chicken broth
3 tablespoons soy sauce
1.5 tablespoons Shaoxing cooking wine
1 tablespoon Thai Sweet Chili sauce
1 tablespoon rice wine vinegar
1.5 teaspoons sesame oil
Cut eggplants length wise and then cut each half into 2-inch pieces.
Combine all the sauce ingredients together in a small bowl and set aside.
Stir fry garlic, ginger, lemon grass and eggplants over medium heat in a heavy bottom pan or a wok for 4 minutes until the eggplants absorb the oil and begin to soften.
Add in tofu, green onion and the chili paste and cook for another 2 minutes.
Add the sauce and mix carefully to combine all the ingredients.
Add the chicken broth and cover the pan with a lid, lower the heat and simmer for 6 minutes.
Sprinkle with chopped green onion. Stir one more time and serve.
If you would also like to participate just prepare a recipe that you have found on another bloggers website and then go to All That Splatters and link your post to Mister Linky. Great way to try something knew and to introduce us to another great blog.