Wednesday, March 23, 2022

Eggplant and Tofu Stew (No Added Fat)

I'm looking forward to our next So Many Cooks in the Kitchen show on Saturday April 4th; we'll be demonstrating appliances like a juicer, mandolin, immersion blender, and more. I'll be discussing the pressure cooker. Today's dish with my Instant Pot pressure cooker was simple, fast, tasty, and healthy - as usual! 

  • Medium eggplant cut into 3/4" or 1" cubes
  • 3/4 of a 14 ounce block of extra firm tofu cut into 5/8" pieces
  • 14.5 ounce can stewed or roasted tomato (diced not whole)
  • 1 or 2 cloves garlic, roughly chopped into 1/4" or smaller pieces
  • 1 t garlic powder
  • 1/8 cup water
  • Herbs: 1 t oregano and 1/2 t sage if dried; 1 T oregano and 1 t sage if fresh
  • (optional) Medium Yukon Gold or red or yellow potato cut into 3/4" pieces
  • 1/8 cup onion cut into 1/4" cubes
  • 1/2 t freshly ground black pepper OR spicy crushed red pepper or hot sauce to taste
  • Salt to taste
  1. Traditionally one would salt eggplant such as by generously sprinkling salt over the cut pieces in  a colander over a bowl for 1/2 to 1 1/2 hours or so and then rinsing. It would draw off excess moisture, helpful if dry cooking, and pull out some bitterness. However, eggplants have been bred to not be so bitter and I am pressure cooking, so I skipped this step as I usually do.
  2. Put the eggplant, tofu, stewed tomato, garlic, garlic powder, and water into the pressure cooker.
  3. If using potato, add it as well. I did use potato but in hindsight its flavor and texture was not consonant with the rest of the dish so I'd omit it.
  4. If using dried herbs, add them too (otherwise add just before serving).
  5. Cook under pressure for 2 minutes.
  6. After the cooking is done, wait a few minutes and gently released pressure, then mix in herbs (if using fresh), onion, black or red pepper (or hot sauce), and salt.

The dish was predictably delicious. I have been pressure cooking for some years now but still am amazed at the depth of flavor that can be achieved in minutes. We didn't care for the potato but it really didn't detract much.

Ideas for the future

I would omit the potato. I have used capers in the past for eggplant and tomato dishes - they go well together. I wonder what a little bit of roasted fennel would be like in this dish.

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At Tue Nov 14, 02:27:00 AM EST, Blogger Vegan Oforo said...

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At Tue Nov 14, 02:40:00 AM EST, Blogger Dilip said...

Thanks. I hadn't heard of Vezlay. Thanks for promoting plant-based eating! --Dilip


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