Quinoa & Eggplant make me so happy!

This is one of my favourite recipes by Janella Purcell. I saw it on "Good Chef Bad Chef" and I have made it quite a few times now because it is amazingly comforting and satisfying.

Sorry I will definitely have to work on my food photography!

Chinese Eggplant and Silken Tofu

Serves 4

Ingredients

4 tbls olive oil
8 long asian eggplants
2 tbls olive oil
1 large leek, halved and cleaned
2 cloves garlic, crushed
1 green chilli, chopped
1 tbls ginger, finely sliced
1 tbls coriander stems, chopped finely
3-4 sachets dashi
1 tsp sesame oil
2 tsp tamari
2 pkt silken tofu, cut into large squares
8 shitake mushrooms
2 tbls coriander leaves
4 spring onions, sliced on the diagonal

Method
Slice eggplants into wedges of approximately 4cm. Lightly fry in the olive oil until starting to brown all over - you can also bake or grill them. Remove from pan and place on a paper towel.

Slice leek into half moons and place in same pan with a bit more oil. Cook over medium heat, adding garlic, chilli, ginger and coriander stems and cook for a further 1 minute.

Add the eggplants, fill with water until it covers the eggplant plus about an inch more. Add dashi stock, sesame oil and tamari to the pan.  Let simmer until eggplants are soft and tender, about 15 minutes.  Now gently add the tofu to the pans be gentle with silken tofu a sit easily falls apart.

Garnish with spring onions and coriander leaves. Definitely serve with quinoa or organic brown rice.