what i made for dinner :: baked eggplant + ground pork and tofu salad

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!

1 comment:

Anonymous said...

You are a cooking machine Y! I am really impressed and just love the fact that this is really one of the best gifts you can give your family. Home made healthy meals are not just good for their bodies but for making memories too. Way to go...except for you making me hungry without the desire to go tonight!