Sesame Eggplant with Tofu

Prep time: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 servings

Ingredients

• 1/2 cup peanut oil
• 2 pounds Japanese or Italian eggplant, cut into 1/2-inch thick slices
• 1/2 pound firm tofu, cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 4 green onions, bottoms minced and tops sliced, reserved separately
• 2 tablespoons minced garlic (about 6 cloves)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon sesame seeds
• 1 tablespoon dark Asian sesame oil

Directions

1. Heat 1/4 cup of the oil in a large nonstick saute pan. When it is hot, add 1/2 of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/2 tablespoon sesame seeds, and 1/2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.
2. Repeat with the remaining ingredients plus the tofu.
3. Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.