As I know John‘s been looking for a good eggplant recipe, I present to you Dr. Atkins’ Shortcut Moussaka. I’ve made this a couple times for the Snook and he likes it a lot. You don’t have to use ground lamb if you can’t find it; I’ve used plain old hamburger and it turns out well.
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My favorite thing to do with eggplant is to just rub w/ olive oil and grill or broil it. When it’s cooked, I drizzle with a little more olive oil and balsamic vinegar. Simple, but very good.
The moussaka recipe looks good; I’ll have to give it a try.
I like to dice up eggplant and cook it in some olive oil with some chopped up mushrooms (or zucchini, or garlic, or onions, or whatever combination of these things i have available), then add 1 or 2 tablespoons of tomato puree and stir it all up in the pan and serve. It’s quick and tasty.
That’s kinda like a ratatouille, isn’t it? (I read too many cookbooks.)
did you freeze the tofu first? you really can get a lot more of the water out that way. the tofu becomes more sponge-like that way…i basically just put it between my hands (flat) and squeeze, although i’ve also used plates or cutting boards in the past.
as for the sticking issue, i’ve had great success making them in my toaster oven. i usually flip the sticks half way through the broiling process, what way they get crispy all around.
i haven’t tried cooking with the squeezed tofu as yet, but i would assume that you’d want to fry it a little, to give it a crispy shell to keep it from soaking up too much sauce, etc.
i thought of you atkins types last night when i sautéed chopped garlic, frozen spinach, and fake ground beef in my cast iron pan, then added one egg and a bunch of whites from a carton. season well with salt, pepper and hot sauce, and you’ve got all kinds of protein and iron goodness going on. 🙂
You had me ’till the eggs, brigita. Our mistake with the tofu was not frying it on its own before adding the bean sauce.
Mmm, it looks good to me! I might have to try it with real eggs and real meat. 🙂