chinese eggplant with silken tofu and ginger

Having just started a new job and still trying to get my head around studying part time at night, I am feeling really wiped out lately. Whilst I have been cooking, I haven’t put the usual effort and love into it that I normally do. Today I felt like I got my enthusiasm back. I rushed home excitedly, put a playlist of my favourite songs on and got into it.

I have developed an obsession with buying cookbooks recently and made a pact with myself to buy one each time I get paid. The other week I picked Janella Purcell’s ‘Eating for the Seasons’ up. I highly recommend it – it is packed full of wholesome, beautiful and easy to make recipes. Janella is down to earth and clearly passionate about  what she is doing; the information listed on each recipe is fantastic as well.

Tonight I used her recipe as inspiration, to create a very similar dish that suited me – the result was beautiful. The tofu was definitely the highlight, I loved how it fell apart softly in my mouth. I served it with brown rice and I feel so satisfied now, typing this. Full, happy and like I have eaten something very good for me. A lovely feeling.  I am already excited about tomorrow’s dinner.

INGREDIENTS

4 asian eggplants

2 tbs good quality extra virgin olive oil  (preferably locally produced)

1 small leek, halved and cut into half moons

1 clove garlic, crushed

1 tsp crushed chilli

1 tbs finely grated ginger

1 tbs parsley stems, finely chopped

2 sachets of dashi

1/2 tsp sesame oil

1 tsp reduced salt tamari (wheat-free soy sauce)

1 packet organic silken tofu, cut into large squares

1 small green capsicum

2 spring onions, sliced diagonally (to serve)

cooked brown rice (to serve)

METHOD

Slice eggplants diagonally with thickness of around 3cm. Chop capsicum into big pieces. Brush in olive oil and lightly fry until they begin to brown. Remove and set aside.

Place sliced leek into pan with more olive oil, chilli, garlic, ginger and parsley stems, cooking for one minute. Throw the eggplants back in with enough water to cover it up. Add the dashi stock, your sesame oil and tamari to the pan. Simmer for around 10 minutes, or until your eggplants are lovely and soft.

Slide the tofu in gently and mix it through very carefully. It will fall apart easily so make sure you’re turning it very carefully.

Place it into bowls on top of your cooked brown rice and garnish with spring onions.

Makes 2 serves

(Adapted from Janella Purcell’s “Eating for the Seasons”)