I just love the summer produce here in Georgia! Berries, basil, eggplant, melons, black-eyed peas, figs, corn, peppers, jalapenos, squash, okra, and so much more!
I just purchased a bunch of long, skinny eggplants (Asian eggplants), garlic, and red onions along with other delicious items from the farmers market. And, I decided to experiment with it. I was inspired by an eggplant/tofu/basil dish I had in the past, at a Vietnamese restaurant here in town. I already had the tofu in my fridge and the basil in my backyard, so I gave it a shot.
I experimented with the ingredients until it tasted delicious. So, now here it is.
This dish is easy, quick, delicious, filling, and pretty healthy. It goes very well with both quinoa and brown rice. Today, I served it with quinoa.
- 1 block of extra firm tofu (sliced in 1 inch blocks)
- 1/2 cup of vegetable broth
- 1 large red onion (sliced lengthwise)
- 4 large cloves of garlic (minced)
- 2/3 cup of fresh basil (chopped)
- 3 medium-sized long eggplant (sliced 1 to 1.5 inches in length)
- 3 tablespoons of coconut oil
- 4 tablespoons of shredded coconut
- 1 to 2 tablespoons of sriracha hot sauce (optional)
- liquid aminos to taste
- Prepare your veggies.
- Cook rice or quinoa.
- Heat up your pan/skillet.
- Add coconut oil.
- Add garlic and saute for less than a minute.
- Then add tofu, onions, eggplant, and broth.
- Cook for 10 minutes.
- Add liquid aminos to taste (I use this instead of salt)
- Cook for a bit longer until the liquid is gone.
- Then add basil and the shredded coconut.
- Cook for another minute or two.
- Serve over rice or quinoa.