Posts Tagged eggplant

VeganMoFo: Semi-Wordless Wednesday II

Last week’s Semi-Wordless Wednesday turned out pretty well, so here’s another random assortment of things I have made!

Pad Thai Salad with kelp noodles, adapted from Appetite for Reduction, and orange-glazed tempeh

Avocado Cream Soup (better than it looks) and Zucchini Spaghetti alla Marinara (best raw marinara ever) from Practically Raw

Oh She Glows’ Strawberry Lemonade

Thai Veggie Burgers from Peas & Thank You, topped with pineapple and sriracha mayo

Moroccan Chickpea & Lentil Soup and Cheese Herb Corn Muffins fro Vegan Soups & Hearty Stews for All Seasons

roasted tofu and dry-sauteed cabbage

Reuben salad with roasted chickpeas, sauerkraut, pickles, and Healthy Thousand Island Dressings from Eat to Live

Southwestern Black Bean & Corn Chowder from Vegan on the Cheap

Almond Butter Sesame Kelp Noodles from Practically Raw with Sesame Garlic Marinated Tempeh.  Loved the noodles, not so much the tempeh.

Baigan Bharta and Quick Indian-Style Spinach & Chickpeas

Green bean, tempeh & mushrooms stir fry with brown rice

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Award Winning Grilling

In mid-July, our friends Matt and Amber hosted the third annual grill-off. They added a veggie category this year, which was basically an open category for anything vegetarian. I rejoined with Dave and our friend Tom to form our team Grilly D. Williams and compete for the glory. The boys took care of the meat categories, and I made four entries – two veggies, a sandwich and a dessert for the open category.

First, I hung out with these guys.

And fueled myself up with veggies and Sanctuary dressing while waiting for my categories to come up.

First entry:

Grilled Asparagus Pesto Stuffed Mushrooms

1 bunch asparagus
large handful fresh basil, torn into pieces
2 cloves garlic, chopped
3/4 cup toasted pine nuts
1 Tbs white miso
3 Tbs nutritional yeast
juice of 1/2 lemon
1/2 tsp salt
1/4 cup extra virgin olive oil
18-20 button or cremini mushrooms

1. Grill the asparagus over medium-high heat until slightly charred and crisp-tender. Allow to cool then chop into pieces, reserving the tips for garnish.
2. Place the asparagus pieces, basil, garlic, pine nuts, miso, nutritional yeast, lemon juice and salt in a food processor and blend until mostly smooth. Drizzle in the olive oil while the processor is running. It is okay if some texture remains in the pesto.
3. Remove the stems from the mushrooms and wrap them in foil in a single layer. Grill over medium-high heat until tender.
4. Allow the mushrooms to cool enough to handle, then stuff with the pesto. You can spoon the pesto in the mushrooms, pipe it with a piping bag, or cut the corner off a ziploc bag and use that to pipe. Garnish with the asparagus tips.

Second entry:

Grilled Italian Stuffed Zucchini

4 large zucchini, halved lengthwise
1 small leek, white and light green parts only, halved, rinsed and thinly sliced
2 cloves garlic, minced
1 1/2 – 2 Tbs EACH fresh minced thyme, oregano, sage and parsley
2 tsp capers
2 tsp red wine vinegar
3 tsp extra virgin olive oil, divided, plus more for brushing
1/4 cup panko breadcrumbs
2 medium tomatoes, diced small
salt
freshly ground black pepper
tofu ricotta, for example the recipe from Vegan with a Vengeance

1. Mix the herbs together in a small bowl.
2. Place the sliced leek, garlic, capers, 3/4 of the herb mixture, the red wine vinegar, 2 tsp of the olive oil and a pinch of salt in a small grill-safe container such as an aluminum pan. Grill over medium high heat, off the heat, until leeks are softened, stirring often.
3. Meanwhile, brush the zucchini halves lightly with olive oil and sprinkle lightly with salt. Grill the zucchini flat side down until charred and slightly tender, turning the zucchini to create grill marks. Take the leek mixture and zucchinis off the grill and allow to cool.
4. Using a melon baller, scoop out the insides of the zucchinis, reserving the flesh and leaving at least an eighth-inch shell.
5. Chop about two thirds of the zucchini flesh into small pieces and reserve the rest for another use. Mix the chopped zucchini with the leek mixture, diced tomato and breadcrumbs. Taste and add salt or pepper as needed.
6. Mix the remaining herbs with the tofu ricotta.
7. Spoon the leek mixture into the zucchini shells, packing it down slightly. Top each zucchini with some tofu ricotta.
8. Carefully place the zucchinis back on the grill to warm through and cook the bottoms slightly. Serve warm.

Servings: 8

Third entry:

Hoisin Grilled Eggplant Bahn Mi

1 large or 2 medium eggplants, skin on, sliced about 1/2-inch thick
salt
1/2 cup vegetarian hoisin sauce
2 Tbs fresh grated ginger
1 clove garlic, grated
1 tsp tamari or low-sodium soy sauce
1 tsp peanut oil
loaf French bread or four bread rolls
vegan mayonnaise
lettuce
thinly sliced cucumber
cilantro sprigs

1. Place a colander over a bowl. Add the eggplant slices, salting each layer well. Allow to drain for 30 minutes then rinse and pat dry.
2. Lightly oil the eggplant slices with olive or canola oil, and grill over medium high heat until softened and slightly charred.
3. While the eggplant is cooking, mix together the hoisin sauce, ginger, garlic, tamari and peanut oil in a medium bowl.
4. Dip both sides of each eggplant slice into the sauce and shake off the excess. Place the eggplant back on the grill for a few more minutes.
5. If there is any remaining sauce, add a little to the eggplant and toss to coat.
6. To assemble, spread some mayonnaise on each side of the bread. Place the eggplant on the rolls then top with cucumber, lettuce, and cilantro sprigs.

Servings: 4

Fourth entry:

Grilled pound cake with pineapple, rum sauce and coconut whipped cream. This is more of a collection of deliciousness than a recipe. I started with the Vanilla Yogurt Pound Cake from Veganomicon, brushing both sides with melted Earth Balance and grilling. The cake was topped with grilled pineapple and rum sauce veganized from this recipe. For the coconut whipped cream, I refrigerated a can of coconut milk and scooped the solid cream from the top, then mixed it with a bit of vanilla extract, powdered sugar and xantham gum. The cream was very thick, which worked well to keep it from melting too much when it was placed on the hot cake and pineapple.
I felt really good about the dishes I submitted, but the competition is stiff among our friends! Plus, the judges aren’t necessarily used to eating vegetarian food, so I never know what to expect. But, I won a few prizes! My eggplant bahn mi placed third in the burgers and sandwiches category, and my dessert placed second in the open category. Dave placed with a number of his entries, and Grilly D. Williams won as the best team overall. Plus, my dessert was picked as a judges favorite!

What’s funny is that I spent the most amount of time testing and prepping for my veggie entries, and they didn’t even place. My sandwich and dessert entry were more thrown together, and they both placed. Just goes to show that you should always trust your cooking instincts!

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July CSA’s – Pizza, Almondine, Beety Potatoes & Delicious Italian Food

I’m considering participating in VeganMoFo this year.  (If you don’t know what VeganMoFo is, check out Kittee’s post here.)  While some people save up pictures and posts to meet their self-set VeganMoFo post quota, I would like to catch up to at least fairly recent so I’m not blogging about food I ate three months ago!  It’s harder to remember the details of all these dishes, but I will do my best…

7/1/10 CSA:  cauliflower, gypsy peppers, green beans, zucchini, basil and lettuce

peaches, tomatoes, grapes, carrots and a watermelon

Taco salad!  Lettuce, tomatoes, roasted corn, cilantro, a quick ranch dressing made from Trader Joe’s reduced-fat mayo (which explains the weird color and sheen), and to be honest, I don’t remember what the taco part on top was.  I think it might have been sauteed peppers, mushrooms, onions, spices and other stuff – Whatever it was, I remember it being good!

Zucchini pizza on a brown rice tortilla with basil and Daiya mozzarella.

Tofu Almondine with Lemony Green Beans, adapted from Clean Eating Magazine’s Chicken Almondine recipe.  I also had some dry-roasted cauliflower on the side.  The flavor of the tofu and green beans was really good, but it was kind of dry.  I felt some sort of sauce would have brought it together.

7/15/10 CSA:  grapes, lettuce, beets, purple basil, corn and a lemon cucumber

peaches, tomatoes, plums, an onion, a cantaloupe and carrots

I wanted to eat the corn raw, and I remembered that when I was in England I tried corn mixed with tuna salad and actually really liked it.  So, I made some chickpea tuna salad, mixed in the corn, and rolled it up in a Flat Out with lettuce.  Those are Food Should Taste Good chips in the background.  I love their chips!  They’re so good that I don’t buy them very often, because I’ll eat the whole bag much too fast.

I don’t know what possessed me, but I decided that I would make beet-stuffed potatoes.  I baked the potatoes and beets, sauteed some minced leeks, scooped out the potatoes then mashed the insides with the beets, the leeks, some parsley and probably some sort of vinegar, knowing me.  They turned out a little dry, but tasted really good, and turned everything red!

Clean-out-the-fridge Roasted Veggies:  sweet potato, onion, portobello, tomato, swiss chard and possibly some other things.  I roasted everything except the chard, then tossed the hot veggies with the greens to wilt them slightly.

7/29/10 CSA:  watermelon, lettuce, cucumbers & corn.  I don’t know why they keep sending me watermelons!  I don’t like ’em!

tomatoes, an onion, nectarines, grapefruit and grapes

Salad:  lettuce, corn, black beans, lime-marinated cucumbers, salsa & pepitas.  Super tasty and light!

Caponata over gluten free pasta.  I used this recipe for the caponata.  The raisins and red wine vinegar and capers made this TOTALLY delicious.  The eggplant seemed a little undercooked, but that might have been because I reduced the oil called for a little.  I would definitely make this again.

To go with the caponata and add some protein, I made mashed white beans, I think using this recipe.  They were easy and tasty, with a very satisfying mouthfeel.

I was going to slice the zucchini into long, thin strips and use it as the “noodles” in a lasagna, but I was feeling really lazy the night I planned to make it, so I sliced it into half-moons instead and threw the lasagna together as a free-form casserole.  Still just as tasty.  Also in there was tofu ricotta, spinach, jarred sauce and Daiya mozzarella.  This post makes me feel like I eat a lot of Daiya since I’ve mentioned it twice, but I’m pretty sure the cheese here was leftover from the pizza above.

This isn’t CSA-related, but I wanted to share it because it was really good – Tofu Migas for breakfast.  I’ve never had real migas but have read several descriptions, so I figured I could wing it.  I scrambled the tofu with Mexican spices then added salsa, tortilla strips and some green onion.  I would definitely make something like this again if I had an extra tortilla laying around.

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August Cleanse: Days 11-14

Day 11

I started the day off with some repeats from Day 10 – the smoothie of the day was spinach, banana, mango, strawberries, udo’s oil, almond milk and amazing meal, along with a b complex and multi.  My morning snack was cherries and constant comment tea.  Lunch was a repeat of the Greekish salad.

For an afternoon snack, I ate some zucchini slices, carrot sticks and red bell pepper slices with the Black Bean & Orange Hummus from Eat, Drink & Be Vegan.  It’s an odd combination, but just like the author says, it goes together really well.  You can taste the black beans, orange, garlic and almond butter without anything overpowering the rest.  It’s very good!

Dinner was leftover tofu vindaloo with buckwheat and sugar plum spice tea.

Day 12

This delicious smoothie had spinach, banana, cherries, chia seeds, chocolate hempshake, almond milk, and I took my multi and coQ10.  I really like using the chocolate hempshake, especially with cherries, strawberries or raspberries.  My morning snack was figs, an apple, and darjeeling tea, and lunch was another Greekish salad except this time with avocado, dried oregano and fresh parsley, and a squeeze of lemon juice for dressing.  The salad was so big and filling that I couldn’t even finish it and wasn’t very hungry for an afternoon snack, so I just had a small piece of canteloupe and a few strawberries at a work event.  Dinner was the last of the tofu vindaloo and buckwheat, and afterward I had camomile tea.

Day 13


This green smoothie was made from spinach, half a banana, peach, kiwi, amazon acai hempshake, udo’s and almond milk, and I had my multi and b complex.  I had a snack of fruit at work, but for the life of me I can’t remember what it was.  I also had some coffee with almond milk.  I must say, soy creamer is one thing I’m definitely missing on this cleanse.

I had gotten an e-mail from VegWeb the day before, and while I don’t normally pay too much attention to their e-mails, this Polynesian Salad with Curry Dressing caught my attention because I needed a salad for the next day, I happened to have all the ingredients called for, and it just sounded good.  I wasn’t too sure about bananas in a salad, but this is one fine salad.  I didn’t have walnuts so I subbed pecans, and the contrast of textures and flavors in this salad definitely makes it a winner.  The only small issue was that it didn’t keep me full for very long.  I ate my afternoon snack of zucchini slices and carrot sticks with black bean and orange hummus earlier than I normally snack.

I had a plan for when I got home to exercise, shower, make dinner and take care of a few things on my to do list.  When I got home I was in a bad mood though, and these were all the last things I wanted to do.  I didn’t even have the energy to take pictures of my CSA delivery, for the first time ever.  I grabbed a handful of dill pickle cashews to appease my growling tummy, went to the store with Dave, and grilled up some dinner.

This is bbq tempeh and eggplant with portobello and steamed broccoli, all over a baked potato.  The bbq sauce was an on-the-fly concoction of tomato sauce, agave nectar, molasses, maple syrup, vinegar, onion and garlic powder, allspice and ground red pepper.  For throwing a bunch of stuff in a bowl, it turned out pretty well – it even got all sticky on the tempeh while it grilled.  I also “cheated” a little bit and had two glasses of wine on a Thursday night (I’m supposed to only have alcohol on the weekends), but at the end of the day I felt much better than I would’ve forcing myself to do things I didn’t have the energy for.  Sometimes it feels good to have a plan, then completely ignore that plan and do whatever you want.

Day 14

My smoothie on Friday had half a banana, blueberries, plum, orange, vanilla rice protein, udo’s and almond milk, and I took a coQ10, multi and probiotic.  It sounds like an odd flavor combination, perhaps, but it actually worked quite nicely.  Orange and vanilla are a natural match, and the blueberries and plum just kind of joined the party.

We had a large event at work that I knew was going to keep me busy all day, so I didn’t bother to take any snacks because I knew I wouldn’t have time to eat them.  I should’ve known that this was a silly move, because by lunchtime I was starving and the salad I brought alone wasn’t going to cut it.  I ended up eating a veggie dog on a bun from Top Dog, who was catering our event, and it was pretty much entirely made of wheat.  So, I cheated (again), but I had to make a decision and having food in my belly was a better choice than being out in the sun all afternoon running on just a salad.  It was another Polynesian salad, by the way, and again it was very tasty.

After work Dave and I went straight to the Coliseum for the A’s game.  I had brought leftovers from the night before (bbq tempeh, eggplant, portobello, baked potato and broccoli) to eat as dinner in the parking lot before we went in.  I also had a few beers – the beers inside the game are EXPENSIVE so we like to have some cheap ones before we go in.  Watching the game, I ate some peanuts and pistachios as a snack.

So I had a few missteps this week, but all in all I feel I did pretty well.  The food prep is getting easier; I’m getting used to putting a salad together every night before work.  I actually gained 0.7 pounds this week which I don’t understand since I’ve been eating well and exercising, but maybe I can make up for it next week.  Until then!

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Random Meals & Laptop Lunches

I feel like I lost my cooking mojo there for a few weeks in July and had a hard time figuring out what to eat, so I have no theme for this post.  The theme is random!

What does one do when one has leftover filling from tomato-basil-mozzarella sandwiches but no bread?

One makes tomato-basil-mozzarella bites.  Yum!

This is a secret risotto that I tested for a friend to submit to a recipe contest.

CSA delivery…

Corn, yellow onions, peppers & lettuce mix

Grapes, red onions, peaches, tomatoes, cherries & an eggplant

I like eggplant but don’t always like cooking it.  It seems like most eggplant cooking techniques use a lot of oil, so I wanted to do something different.

My solution was eggplant and lentil curry.  This had a whole can of light coconut milk in it, so it wasn’t exactly low fat anyway…but I tried!

Thinking back, I don’t really know why I did this, but I made a little slaw to go with the curry.  This had carrot, celery and broccoli stalk and a Vegennaise-based dressing.  (Again, so much for keeping the meal low-fat!)  Oh, I think I made it cause I had broccoli stems that needed using…

I wanted to make a salsa with the corn and tomatoes, so I made some mostly-raw lettuce tacos.  On the bottom is seasoned black beans, them lime-marinated mushrooms, corn salsa and fresh cilantro.  These were very tasty but very messy to eat, because the fancy lettuce at TJ’s looks like it would be good for lettuce wraps, but in reality was decidedly not.  In the back are TJ’s corn-flax chips, which are slightly addicting.

I got a spiralizer!  I’ve been jealous of other blogger’s zucchini noodles for far too long, so I finally bought one.

…and made zucchini and squash noodles.  I used the larger noodle shredder the first time, and they were a bit too large and super curly.  The blade with the smaller holes is much better for this purpose.

I had fresh basil in the fridge and I was feeling too lazy to make a raw sauce, so I went the easy route and added spaghetti sauce, basil, toasted pine nuts and almond parmesan.  This was very tasty!  The sauce separates and gets watery if it sits with the zucchini, so I want to try a different type of sauce next time.

This is a Saturday afternoon clean-out-the-kitchen salad.  It has red potatoes, purple potatoes, cucumber, red bell pepper, celery, carrot and sliced veggie dog, with a Vegennaise dressing.  It wasn’t the most fantastic thing I’ve ever eaten, but it was pretty and it got the job done.

Farmers market purchases:  rainbow chard, okra, baby cucumbers, jalapenos, peaches and nectarines, a golden and regular zucchini, a lemon, broccoli and strawberries.  All for under $20!

The main purpose of my farmers market trip was to get ingredients to make my Southern Style Dolmades for a potluck that night.  I ran late and didn’t have time to assemble the rolls, so I just took the filling and the sauce and hoped it would be okay.  Turns out people really liked it as it was!  That was a big relief.

I realized while at the market that I hadn’t had anything with cheesy sauce for a long time (such a travesty), so I bought the broccoli with plans to make this:

Shells n’ cheese n’ broccoli.  You can’t beat it.  I used my favorite cheesy sauce, which is tofu based, but I used the wrong kind of tofu and eyeballed the ingredients and so it didn’t turn out the best it ever has, but it still hit the spot.

To go with my pasta, I roasted the okra.  Look at the size of these okras!  They are with a regular sized golden zucchini and jalapeno for reference.

All roasted up.

I still had the chard leaves from my non-roll making debacle and hadn’t a clue what to do with them since they were already boiled.  So I asked The PPK for ideas, and one member suggested peanut sauce.  Bingo!  Peanut sauce makes everything better.  I still ended up making rolls, but went a different direction with the filling.

So these are quinoa, pepper, carrot and zucchini chard rolls with fresh cilantro, basil and peanut sauce.  It was very yummy!  I was glad I could salvage my $4 worth of boiled organic chard.

I won’t be using my laptop lunchbox for a reason to be discussed in my next post, so I’ll catch up with lunches.  Most of them are repeats from the meals above anyway.

7/14 the aforementioned secret risotto, steamed broccoli,
carrot sticks, grapes & cherries

7/16 potato & fava bean salad with miso-mustard dressing,
roasted asparatus, sweet potato-chocolate chip-
walnut muffin, strawberries & raspberries

7/21 broccoli/carrot slaw, eggplant curry, brown rice,
oat bran pretzel sticks, wasabi-soy almonds, figs

7/22 lettuce wraps with seasoned black beans, marinated mushrooms,
corn salsa & cilantro, corn-flax chips, dark chocolate

7/24 zucchini noodles with spaghetti sauce, pine nuts & almond
parmesan, beanballs, maple cookie, b-complex supplement

7/27 clean-out-the-kitchen salad with lettuce & avocado, strawberries

7/28 shells & cheese & broccoli, roasted okra, gf corn muffin, strawberries

7/30 chard rolls with peanut sauce, celery, soy nuggets
with ketchup, dried figs, dark chocolate

7/31 leftover quinoa filling with peanut sauce, zucchini noodles with spaghetti sauce & almond parmesan, cherries, gherkins, sandwich cookies

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Playing With Produce

A couple weeks ago I was gifted some produce – some monster produce.  I’m not sure there’s anything better than free produce from someone’s garden.  It’s home grown, local, and most importantly, free.  This bag o’ veggies included what might be the world’s largest zucchini, seen here with a “normal” zucchini for comparison.

I had been abstaining from baking since the kitchen here isn’t really set up for it, but what’s a girl to do with a huge zucchini, especially with a fantasy football draft and a PPK meetup that weekend?  Make chocolate zucchini muffins, that’s what.  I found some great looking recipes online, but I wanted to keep the ingredient list to a minimum since I’d have to buy everything new, right down to flour.  So I settled on this recipe, which is actually a brownie recipe.  I figured if they tasted good in a pan surely they would also taste good in muffin form.  Problem was, the batter didn’t come together at all.  There wasn’t nearly enough liquid, it was kind of like a big lump of chocolate sugar and flour, which really isn’t that bad…but it wasn’t bakeable.  So I added just over a cup of soy milk (I had doubled the recipe), and lo and behold they baked up pretty well.  They weren’t exactly brownie-ish and they weren’t exactly muffin-ish, but they were mighty tasty.

I had more batter than the pans would hold, and I was just going to keep it in the fridge to eat raw later (ah, they joys of eggless batter), but I decided to see if it would bake up after sitting around for a half hour.  Sure did!  The second batch even had nicely rounded tops.

At the aforementioned PPK meetup I got to try golden watermelon!  I have a slight aversion to regular watermelon for reasons we won’t discuss here, but this golden watermelon was great.  I’m glad I got to try it.  (Look at that beautiful grass!  There were geese all over the park too.)

Back to the veggie present.  Here’s the rest of what I got, along with the remainder of the zucchini.

With these goodies I made ratatouille, which I had never tried before.  It was good but a little bland, so I added a splash of balsamic at the end and that did the trick.  Served with chickpeas over whole wheat couscous.

BF had an interview in San Francisco on Tuesday, and I remembered that there was a farmers market at the Ferry Building on Tuesdays.  Needless to say, I jumped at the chance.  I spent about an hour walking around and looking at everything, and ended up with all this for $23!  Whole wheat pain au levaine, bell peppers, long beans, baby bok choy, fresh tofu, hot banana pepper, white nectarine, dapper dandy pluot, salad mix, purslane and radishes in the bag, and fingerling potatoes.

I didn’t set out with anything in mind because I wanted to try some new things, but a few meals came together as I went along.  Dinner that night was a salad that I wasn’t entirely certain would work.  Fortunately it came together fantastically.

Salad mix, purslane, lentils, roasted radishes, red and purple peppers and grapes with goddess dressing.  The sweet and savory with the contrast of textures was right on.  Plus, anything tastes good with goddess dressing.  A word on roasting radishes:  They’re really good, try it!  Just don’t cut the pieces too small as they shrink a lot while cooking.

Here’s what purslane looks like, if you’ve never seen it.  It’s supposedly really good for you, high in vitamins and omega-3’s.  I liked it raw but have also heard of people sauteing it.  It’s hard to describe the flavor.  There’s definitely a strong flavor, but it’s not bitter like arugula.

The next meal from my farmers market greatness was tofu scramble with the hot banana pepper, red bell pepper and zucchini, steamed long beans (cut into shorter beans), and roasted fingerling potatoes.  I knew I’d love the fingerlings.  BF said they were kind of like homemade french fries.  The outsides toughens up while the insides stay nice and soft.

And lastly, a “what do I have left in the fridge?” meal, braised sesame eggplant and baby bok choy.  This was just okay.  My Chinese-style food always seems to be lacking just a bit in the flavor department.  I like to think it’s because I don’t use msg.

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Farmers Market Wednesday

It had been about a week since I bought fresh produce, so I was very ready for a trip to the market on Wednesday.  I bought sweet potatoes, a vidalia onion, Japanese eggplant, peaches, green beans and pak choi.

And as is becoming standard, I found a little buggy on the pak choi.  I couldn’t tell exactly what it was, but when I took him outside I found he was an itsy bitsy caterpillar.

I went to the market with no meal plans, and as I was walking around I was thinking stir-fry.  I’d never tried the skinny Japanese eggplant, although I knew they were basically the same as the big ones.  The stir-fry ingredients weren’t coming together for me, so I went a different direction and came up with:  Agave Garlic Eggplant, Mashed Sweet Potatoes and Steamed Pak Choi.

With the eggplant I was going for a take on honey chicken, like you’d get at a strip mall Chinese joint.  Sweet, garlicky, and a little bit spicy.  I don’t have great knowledge of Asian cooking, and my attempts generally fall a bit flat in the flavor department, but I have to say that this turned out exactly how I had imagined.  No exact recipe, but I’ll give you a run down.  I think this would be really good with tofu or seitan too.

Agave Garlic Eggplant

4 Japanese eggplant, cut in half lengthwise then cut into quarter inch slices
medium sweet onion, halved then sliced.  regular onion would also work.
2-3 Tbs peanut oil
splash sesame oil
soy sauce
8 cloves garlic, minced
pinch red pepper flakes
a couple Tbs agave nectar
about 1/3 c water
1-2 tsp hoisin sauce
splash rice wine vinegar
1 Tbs cornstarch

1.  Mix the last five ingredients (agave nectar through cornstarch) together in a small bowl; set aside.
2.  Heat the oils in a wok over medium-high heat.  Add the eggplant and onion and cook, stirring and adding splashes of soy sauce as needed, until eggplant are cooked to your liking.  I let mine go quite a while to be sure the eggplant was cooked enough.
3.  Clear a spot in the center of the wok;  put in the garlic and let it cook for 5-10 seconds, then stir in.  Do the same with the red pepper flakes.
4.  Whisk the sauce again then add to the wok.  Stir and cook until the sauce thickens, a few minutes.

Serves 3-4.

I leave you for today with a picture of the pak choi stems, which made nice little shapes when I cut them off.

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