Eggplant-Tofu Ragout

Name: Eggplant-Tofu Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Asian fish sauce (nuoc nam or nam pla); 79 milliliters chopped fresh cilantro; 2 teaspoons ground ginger; 1 Tbsp ground turmeric; 340 grams Japanese or Chinese eggplant; 3 Tbsps olive oil; 1 teaspoon salt; 454 grams firm tofu, cut into 1-inch cubes; 1 kilograms ripe tomatoes, rinsed, cored, and cut into 1-inch chunks; 2 white onions (about 1 lb. total), peeled and cut into 1-inch chunks

Eggplant-Tofu Ragout might be just the main course you are searching for. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 498 calories, 23g of protein, and 27g of fat each. A mixture of salt, olive oil, ground ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Pour olive oil into a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add onions and stir frequently until limp, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add tomatoes; stir occasionally until tomatoes are soft and have released their juices, about 10 minutes. Stir in fish sauce, turmeric, ginger, and salt.

Ingredients you will need

Fish Sauce

Tomato

Turmeric

Ginger

Salt

Meanwhile, rinse eggplant and cut into 1-inch chunks, discarding ends. Stir into tomato mixture along with tofu. Cover and cook until eggplant is tender when pierced, about 20 minutes longer.

Ingredients you will need

Eggplant