September 16th, 2021
Roxanne Holland
Eggplant is one of those fruit-based veggies that you either love or not. Most people only ever eat it deep-fried and smothered in sauce and cheese but, believe it or not, eggplant takes the stage as a key ingredient in many traditional Eastern dishes.
My creation has some sherry in it, which burns off so you don’t need to worry about the alcohol content. However, you can always substitute a mix of 50% apple cider vinegar and 50% water.
This recipe makes an ample amount of sauce but if you want more, I would suggest doubling it. The dish is best served warm, although it can be eaten cold, and keeps in the refrigerator for about 4 days. When reheating, add a small amount of water to help rehydrate the noodles or rice.
NOTE: Make sure you salt your eggplant pieces and set them aside on paper towels for 15 to 30 minutes. Pat dry and remove excess salt before cooking. This will ensure that the eggplant cooks properly without absorbing too much cooking oil.
August 29th, 2020
Roxanne Holland
Growing up I always loved family barbeques. There was always something special about cooking and eating outside, surrounded by happy people. I always loved the taste of barbeque sauce and wanted to create a Korean option using tofu.
This BBQ Korean Tofu is great by itself, or as a topping for rice, noodles, spaghetti squash, or cauliflower mash. It is also a delicious option to toss in a salad or to simply eat straight out to the pan!
ENJOY!
January 18th, 2017
Roxanne Holland
Eggplant is such a versatile veggie! It takes on the flavor of other ingredients but has its own texture. Eggplant is also an excellent source of fiber, B1, B6 and Vitamin K.
This combination of the veggies, sauce and coconut rice is amazing. However, if you are not a fan of any of these 3 veggies you can also experiment with other options.
There are a gazillion recipes for coconut rice available but I prefer mine that eliminates using any sugar.
ENJOY!
