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December 13, 2006
Soy Ginger Eggplant With Cauliflower
This is another one of those "choose your own protein" dishes.
Dice eggplant, salt lightly with "half salt," leave out to dry.
Dice cauliflower.
Boil veggie or chicken broth. Add eggplant and cauliflower. Steam until soft.
Stir in protein source (I used eggwhites, you could use chicken, turkey, Quorn, shrimp, scallops, salmon, tofu, seitan, or black beans with rice protein powder. It's a pick your own protein recipe.)
Add to taste:
garlic powder
oregano
powdered ginger
low sodium soy sauce
Serve piping hot with a teaspoon of flax or olive oil.
I served this with a dessert of fresh organic Granny Smith apples with hazelnuts, flax oil and Walden Farms Caramel Sauce. I suspect that any fruit dessert would be excellent. You could also add a salad.
This dish started out heading in an Italian-esque direction, until I realized we were out of tomato paste. So I took it in an Asian-esque direction, and it was delicious. I made the whole dinner in twenty minutes. Who says CR has to be time-consuming and expensive? Shake some ginger on it and call it a night. Life is too short to fret about recipes. Eat and enjoy!
Posted by april at December 13, 2006 9:26 PM
Comments
Hi - this looks rather tasty, thank you! We have cauliflower in the fridge right now so I might try it for lunch at the weekend.
You might though want to consider not salting the eggplant - I've read recently that this is one of those things that people learn to do but really isn't necessary (the book in question is called "Don't Sweat the Aubergine" (aubergine = UK for eggplant) & is a very interesting collection of bits & pieces about cooking).
I'd also be tempted to use fresh ginger (chopped very fine) & fresh garlic, although I'm not sure how those would work in a no-fry dish. If they went into the broth early it'd probably be OK. I mean, I quite like barely-cooked garlic but not everyone does ;-)
(NB I don't know how the calories of the powdered vs fresh stuff works out; I'm guessing you get more nutrients with fresh, though?)
Posted by: Juliet at December 14, 2006 3:44 AM
Sounds good, I'll give this a try soon. I really liked the last pick-your-protein dish (pumpkin and apple curry). This could be a chapter heading in your cookbook someday. :-)
Walden Farms caramel sauce?! I didn't know they made caramel sauce! Where do you get yours?
Thank you, April! (And please relay thanks to MR, too, re: iron advice -- very helpful!)
Posted by: stirred_apart at December 14, 2006 7:05 AM
Damn, my purple cauliflower (yes, it's purple, I got it from the organic vegetable market, it has different seeds) is being steamed on the stove. I wish I had some eggplant to make that recipe but I am out of it. Well, I'll just make it with cauli only. It's purple like eggplant anyway!
Posted by: istanbulwitchy at December 14, 2006 11:59 AM
I have a question about "half salt". What's the other half?
Posted by: Bob Casper at December 17, 2006 10:40 AM