If only eggplants didn't take so long to cook...I love eating it otherwise. Smooth and creamy. This made for a great veggie and protein compliment when the meat dish I prepared was on the small side.
Eggplant
Zucchini
Medium firm Tofu
Thai Sweet Chili sauce
Green onions
I tossed the veggies in oil and then pan seared them. I like my eggplant soft so I cook it until it's turns a bit translucent...same goes for the zucchini I also sear the tofu. Then I layer everything into a dish and drizzle as much or as little of the thai sweet chili sauce as you want. Garnish with some fresh green onions. Enjoy!
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