Hearthware NuWave Precision - Grilled Japanese Eggplant with; Stir-Fried Tofu & Vegetables

• 23
Vegetables
• 23
Grilled Japanese Eggplant
with Feta & Sun-dried
Tomatoes
Serves: 4
4 Japanese eggplants, stemmed and
halved lengthwise
1 tablespoon salt
¼ cup oil-packed sun-dried tomatoes,
chopped and drained
3 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
2 tablespoons olive oil for grilling
1 clove minced garlic
1 tablespoon fresh-chopped
Italian parsley
½ cup crumbled feta cheese
Directions:
1. Place eggplant halves in large
colander and toss with salt.
2. Let eggplant stand for 30 minutes
then pat dry.
3. Meanwhile, stir tomatoes, lemon
juice, 1 tablespoon oil, garlic and
parsley in medium bowl.
4. Stir in feta cheese and season with
fresh ground pepper.
5. Prepare Cast Iron Grill by placing on
PIC and warm on Max/Sear until grill
starts to smoke.
6. Turn PIC down to Medium-High
(375°F).
7. Brush eggplant with oil and place on
grill.
8. Grill eggplant for 3 minutes per side,
until tender.
9. Place eggplant on platter and serve
with prepared feta topping.
Tip: Use a mandolin to cut the eggplant
evenly into 1-inch strips
Stir-Fried Tofu & Vegetables
Serves: 4
½ cup natural peanut butter
¾ cup hot water
¼ cup cider vinegar
4 tablespoons soy sauce
2 tablespoons molasses
½ teaspoon crushed red pepper akes
4 teaspoons canola oil
1 pound rm tofu, cut into small pieces
2 tablespoons garlic, minced
2 teaspoons gingerroot, divided
1-1½ pounds broccoli
1 cup red onion
1 red pepper, cut in strips
1 yellow pepper, cut in strips
1 cup peanuts, unsalted
Directions:
1. In bowl, mix peanut butter, hot water,
vinegar, soy sauce, molasses and red
pepper akes until smooth; set aside.
2. Add 2 tablespoons oil to wok or large
skillet and heat on High (425°F).
3. Add tofu and stir on High (425°F)
for 5 minutes or until edges started to
brown.
4. Transfer tofu to bowl using slotted
spoon; set aside.
5. If wok is dry, add 2 teaspoons oil.
6. Stir-fry garlic and ginger for 30
seconds, stirring constantly.
7. Add broccoli and stir-fry for 2
minutes.
8. Add peppers, peanuts and sauce.
9. Cook for 3-5 minutes on High
(425°F).
10. Serve over rice.