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| photo from Mountain Valley Seed Company |
Here's an interesting recipe to liven up your holiday table--or any table. ;-) Works well as a main or side dish.
What you'll need:
2 Tbs vegetable oil (we recommend olive)
1 onion, finely chopped
1/4 cup balti curry paste
10 1/2 oz. slender eggplant, cut diagonally into 1/2-inch slices
12 oz. firm tofu, cut into 1/2-inch squares
3 ripe tomatoes, cut into wedges (or you can use an equivalent amount of those delicious cherry tomatoes, cut in half)
1/4 cup vegetable stock (chicken is fine too, but look for the low-sodium/low-fat kind if you don't use your own)
2 cups baby spinach leaves
1/3 cup toasted cashews
saffron rice, ready to serve
Serves 4
Heat a wok or deep frying pan until very hot. Add the oil and swirl quickly to coat. Add the onion and saute for 3-4 minutes or until softened and barely golden.
Stir in the balti curry paste (which you can make or purchase where Indian spices are sold) and cook for 1 minute. Add the eggplant and cook for 5 minutes. Stir in the tofu cubes, gently tossing for 3-4 minutes or until golden.
Add the tomatoes and stock and cook for 3 minutes or until the tomatoes are soft. Stir in the spinach and cook for 1-2 minutes or until just barely wilted. Season to taste, but be sparse with the salt. Eggplant already has a fair amount of sodium in it. Sprinkle the cashews on top and serve with saffron rice.
