RECIPE: Steamed Eggplant With Tomato and Ginger (Vegan) Spicy.

[Guest guest]

Another recipe from our house to yours, as they say

 

STEAMED EGGPLANT WITH TOMATOES AND GINGER (Vegan) Spicy.

 

(Adapted from Miyoko Nishimoto's THE NOW AND ZEN EPICURE: Gourmet Cuisine for

the Englightened Palate (1991).)

 

To serve 2 for lunch:

 

1 large tomato, chopped (I used a little more than half of one of my huge

heritage tomtoes)

1/2 red onion, chopped

1 tsp minced garlic

eggplant equal to 1/2 a medium eggplant (I used the dwarf ones), chopped in

chunks but not peeled

1 Tbsp minced ginger root

handful or so of fresh basil leaves, roughly chopped

more basil to serve, if you like it as much as we do

 

I stewed the onion, garlic and ginger in a very litttle water in a pan until the

onion was translucent then added the eggplant and tomato and covered (stirring a

couple of times to keep an eye on things) until the eggplant was JUST tender but

not mushy. It was important not to overcook the eggplant, because it goes mushy

very easily. Just as the eggplant was 3 or 4 minutes off being done I added the

basil so that the flavours would go throughout. Garnished with more basil,

chopped and whole, and served over brown rice it was lovely.

 

Best, Pat