• 25
Vegetables • 25
Grilled Japanese Eggplant
with Feta & Sun-dried
Tomatoes
Serves: 4
4 Japanese eggplants, stemmed and
halved lengthwise
14 grams salt
2 oz oil-packed sun-dried tomatoes,
chopped and drained
44 ml fresh lemon juice
44 ml olive oil, divided
30 ml olive oil for grilling
1 clove minced garlic
30 grams fresh-chopped
Italian parsley
4 oz 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, 15 ml oil, garlic and
parsley in medium bowl.
4. Stir in Feta cheese and season with
fresh ground pepper.
5. Prepare grill pan or sauté pan by
placing on PIC and warm on
Max/Sear for 3-5 minutes.
6. Turn PIC down to
Medium-High (190°C).
7. Brush eggplant with oil and place on
grill pan or sauté pan.
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
1/2
cm strips
Stir-Fried Tofu & Vegetables
Serves: 4
4 oz natural peanut butter
6 oz hot water
2 oz cider vinegar
2 oz soy sauce
30 ml molasses
30 grams crushed red pepper akes
20 ml canola oil
½ kilograms rm tofu, cut into
small pieces
30 grams garlic, minced
10 grams gingerroot, divided
1-1 kilogram broccoli
8 oz red onion
1 red pepper, cut in strips
1 yellow pepper, cut in strips
8 oz 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 10 ml oil to wok or large
sauté pan and heat on High (220°C).
3. Add tofu and stir on High (220°C)
for 5 minutes or until edges start
to brown.
4. Transfer tofu to bowl using slotted
spoon; set aside.
5. If wok or large sauté pan is dry, add
30 ml 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 (220°C).
10. Serve over rice.
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