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3-4 Japanese style eggplant
1-2 blocks firm tofu
2T. oil
1 onion chopped
1t. grated ginger
2 cloves minced garlic
2 large tomatoes or 4 small roma style, chopped
1T. curry powder
1/2t. ground cumin
1c. water
1/2t. Hawaiian salt
1/2t. honey
2T. cornstarch
2T. shoyu

Slice eggplant and tofu and coat with flour.  Fry till golden in oil.  Remove from pan and set aside.  In the same pan, saute the onions, ginger and garlic.  Add tomatoes, curry, salt, honey and water.  Cook for about 5 minutes, stirring occasionally.  Mix shoyu and cornstarch together.  Add to pan and stir.  Sauce will thicken. You may add more water to thin if needed.  Gently stir in browned tofu and eggplant.     

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