Eggplant season is here and one of my all-time comfort food dishes is Eggplant Parmesan. I just love the creamy texture, when eggplant is cooked right, and how it pairs so beautifully with so many other flavors. Eggplant acts a flavor sponge while maintaining its own distinctive taste.
Eggplant’s origins go back to the 5th century in China and it found further popularity in Mediterranean Europe, around the 15th century. I have used them in classic dishes such as moussaka from Greece, Asian stir-fry, Indian rice dishes such as biryani, and ratatouille from France.
Today I’m going Asian with my flavors and using my broiler. I find that the broiler is one of the most underutilized pieces of kitchen equipment. It’s useful when you desire a golden brown color, crispiness and flavor for just about everything.
The only thing is, a broiler requires that you not multitask but concentrate on the task at hand…broiling. Since you are cooking with high heat, it is super easy to burn something if you don’t pay attention.
Another reason I am not stir-frying but broiling is that eggplant absorbs so much oil. So we are cubing it and coating it with olive oil spray, then arranging it in one layer. This will cut down on the amount of oil needed, over using a wok or skillet to stir-fry.
Once the eggplant and tofu are broiled, simply toss it in a sesame citrus dressing for a super-quick, seasonal, healthy and delicious dinner for one! Sliced fresh scallions, chopped cilantro and toasted peanuts give the dish some crunch and freshness.
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Sesame Citrus Broiled Eggplant and Tofu
1-1/2 tablespoons fresh lime juice or to taste
2 teaspoons dark sesame oil
1 teaspoon soy sauce
1 small eggplant (7 ounces), stemmed and cut into cubes (about 2 cups)
5 ounces cubed drained super firm tofu, patted dry (about 1 cup)
Olive oil spray
Salt and pepper, to taste
3 tablespoons fresh cilantro leaves
2 tablespoons sliced scallions, green tops only
1 tablespoon coarsely chopped toasted salted peanuts
Sriracha sauce or hot pepper flakes, to taste
Rice or soba noodles, optional
- Whisk together lime juice, sesame oil and soy sauce in a serving bowl and set aside for dressing.
- Preheat broiler. Place eggplant and tofu on a shallow baking pan and coat with olive oil spray; season with salt and pepper. Spread out in one layer. Broil about 6 inches from heat, stirring occasionally until golden brown, 7 to 10 minutes.
- Immediately toss eggplant and tofu in bowl with dressing. Season to taste. Sprinkle with cilantro, scallion, peanuts and sriracha, if using.
- Serve over rice or soba noodles, if desired.
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