intermediate level, but SO worth it. inspired by Chinese cuisine. this dish is perfect to show off organic ingredient quality, because the flavours are so rich and deep, without any additives - clean vibes only.
ingredients for 1 mid sized pot:
4 onions, diced
4-5 garlic cloves, finely chopped
1 tbsp coconut oil
1 tbsp tomato paste
1 eggplant, roughly chopped
1 block of tofu, in cubes
250g/1 pack of mushrooms, roughly chopped
1 pan of toasted sesame seeds
1l of filtered water
1 can of cubed tomatoes
2 tbsp organic tamari or soy sauce
2 tbsp organic dark miso paste
2 tbsp dark tahini
1 tbsp nori flakes
2 tbsp agave syrup or coconut sugar
chopped spring onion & sesame oil to garnish
optional: 1 tbsp of peanut butter for added dimension
method:
generously roast onion in coconut oil until deep brown. add garlic and tomato paste, stir continuously, let the aromas unfold. then add eggplant and mushrooms.
in the meantime, roast sesame seeds without oil in a separate pan, then combine and stir occasionally for another 10 minutes. fill pot with water, canned tomato cubes, tahini, tamari, nori flakes, miso paste. stir well to emulsify and let everything cook for 20 minutes.
do a taste test and add another tsp of salt if necessary, as well as sugar to balance out the bitter notes of eggplant & sesame. I use about 2 tbsp of agave syrup, you can also use coconut sugar.
serve over rice noodles and garnish with fresh spring onion and roasted sesame oil.
