Sesame Eggplant with Tofu

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

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.