Melt in your mouth eggplant with tofu

Need to use your EGGPLANT and GARLIC ? Try this recipe from Smitten Kitchen.

This is absolutely my favorite way to eat eggplant - it ends up with the best texture, and it's so easy to do.

Ingredients:

• 14-ounce package extra-firm tofu

• Neutral oil for roasting (I use safflower)

• 1 tablespoon cornstarch

• 3/4 to 1 pound eggplant

• osher salt

• 3 to 4 tablespoons unsalted butter (the higher amount is slightly more rich)

• 1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced

• 5 garlic cloves, peeled, crushed

• 2 tablespoons finely chopped ginger

• 1/2 cup low-sodium soy sauce1

• tablespoon granulated or brown sugar

• 1 tablespoon crushed or very coarsely ground black pepper, and more to taste

• Rice, for serving

• Chile-garlic sauce, crispy chili oil, or sriracha for serving

Directions

• Heat oven to 425 degrees F.

• Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed.

• Drizzle 3 tablespoons oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready.

• Trim eggplant and cut eggplant into 1-inch pieces.

• In a large bowl toss with 1 tablespoon oil and a few pinches of salt.

• Remove hot pan from oven and spread eggplant over half to 2/3 the pan.

• Cut tofu into 1-inch cubes.

• Toss gently in empty bowl with cornstarch and a couple pinches of salt until coated. Spread on empty part of baking sheet.

• Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, use your thinnest spatula to gently separate the tofu from the pan and flip to crisp and brown on the other side, about another 10 minutes. Do the same with the eggplant. At 30 minutes, the tofu should be crisp and browned and the eggplant should be roasted and tender. If needed, cook it for 5 more minutes.

• While tofu and eggplant roasts, prepare the sauce. Heat a large, heavy skillet over medium heat and add butter. Once butter melts, add shallots, garlic, and ginger. Reduce heat slightly and cook, stirring here and there, until everything is tender, about 11 to 14 minutes. Add the soy sauce, sugar, and black pepper and cook, simmering, for 3 minutes more. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes minute together. Serve over or with rice; add extra heat as needed.
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Fagioli del Papa and Vegetable Sauté

Original recipe from Anna Stable

Serves 2 as a main course

• Ingredients
  E.V.O.O.

• 2 cups cooked Christmas beans (about 1 cup uncooked beans)

• 3 shallots thinly sliced

• 1-2 garlic cloves finely chopped

• 1 large zucchini, sliced

• 1 yellow or orange bell pepper, seeded and sliced

• 2 tomatoes, cut into sections lengthwise

• ¼ cup Italian parsley, chopped

• Salt and pepper

If starting with uncooked beans, soak beans overnight. The next day, add to a pot with water, making sure the beans are covered by about 2 inches of water. Add generous salt, olive oil, a couple bay leaves, half an onion, and a couple cloves of garlic. Bring to a boil for about a minute, then lower heat to a minimal simmer. Cook uncovered until the beans are cooked through. Cooking time will vary depending on the freshness of the beans.

Directions
1. Heat 3-4 tablespoon olive oil in a large pan, and add the shallots and garlic.

2. Sauté for 2-3 minutes; add the zucchini and peppers, continue cooking another minute

3. Add the cooked beans and cook an additional 2-3 minutes.

4. Toss in the tomatoes, and allow to soften slightly, about 1 minute.

5. Season with salt and pepper, and toss in the chopped parsley. Plate and garnish with extra fresh parsley and drizzle with some extra virgin oil and balsamic reduction