Not quite sure where this idea came from today but it is certainly a keeper. I like the melding of flavors and textures.
You can serve on fresh greens, as pictured, or alone as a side dish. I also topped mine with pine nuts but for those with nut allergies, they are definitely optional.
Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.
You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.
This dish works well alone or on a bed of pasta or greens.
I love Chinese cuisine and have been experimenting with using tofu instead of animal products in some traditional dishes. This recipe was inspired by the lettuce wraps from PF Changs but I added my own touch and ingredients that vary from the original. Plus, this dish serves as a main entree rather than an appetizer.
The taste is tangy, a little bit sweet with undertones of spicy goodness.