i found these recipes from the orangepage magazine website because i was trying to find a way to use the japanese eggplants + cucumbers i had in the fridge. [and, as if i had to tell you, the recipes are in japanese.] it was a completely mismatched dinner (the eggplant is more italian and the tofu salad is asian) but i managed to enjoy it anyway.
the eggplant "bake" is really more like a lasagna with the eggplants replacing the noodles. just layer sliced (and sauteed) japanese eggplants, meat sauce (made with ground pork, chopped onions, a bay leaf, a can of chopped tomatoes, and pepper, salt, and a dash of nutmeg), and grated mozzarella cheese, and bake in a 375 or 400 degree oven for about 15 minutes.
the tofu salad is really simple and perfect for warm weather. i used one whole block of soft tofu. it's best to drain the tofu really well by putting a weight on it for awhile; a lot of the moisture will leach out and that will prevent the dressing from getting too watery. break up the tofu with your fingers and add half of a finely chopped japanese cucumber and one green onion, and a handful of quartered grape tomatoes. the dressing doesn't even have to be made separately. just pour 2 tablespoons each shoyu (soy sauce) and rice vinegar and 2 teaspoons sesame oil over the tofu and veggies. toss well. enjoy!