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Sweet and Spicy Grilled Eggplant

If you want to spice up your eggplant dishes this is a great recipe to use, or serve up the eggplant as the main course. Either way this adds great flavor to a versatile veggie.

  1. Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
  2. Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
  3. Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip both sides in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip once until done. You may want to dip again if you like a heavier glaze. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Serve whole or chop into small size pieces and pour over remaining Grill Glaze.

If you want to add some decadence, top with a bit of Point Reyes Blue Cheese ( crumbles.

Prep Time: 5 minutes - Cook Time: 20 minutes ; Yield: 4-6 depending on eggplant size

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Tofu as Meat Substitute

These Tofu crumbles can be used in any recipe that calls for ground meat. They are flavor sponges, so they easily take any sauce or spice you use.

  • 15 oz tofu, package extra firm

  1. Slice tofu squares in half so you have 4 thin rectangles. Place in between several layers of paper towels.
  2. Place something flat and heavy on top- phone books or a heavy pan on a sheet pan. Let tofu sit for 5 minutes. Change the paper towels and repeat. This presses the liquid out.
  3. Wrap in fresh paper towels and place in freezer for 24 hours.
  4. After 24 hours, remove from freezer and place in fridge for 24 hours to thaw.
  5. After the tofu has thawed, squeeze it like a sponge to remove the remaining liquid.
  6. Use your hands to crumble the tofu into a large bowl.

Takes 2 days to properly prepare the tofu, so plan accordingly.

Prep Time: 15 minutes
Serving Size: 8-10 oz