Sweet Chili Eggplant & Zucchini with Tofu

 

 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!

Veggie Casserole

I'm still working on the vegetarian repetoire of meals. It can't just be a regular salad because there isn't enough "stuff" in it to fill me up. A lot of people think that's what a vegetarian meal is like but there's so much more. What I'm trying to learn is how to create a healthy, hearty and tasty vegetarian meal...that won't leave me hungry 2 hrs after I eat.

So, after rummaging through my fridge for suitable veggies (I'm not very proficient with meal/grocery planning in advance...though mind you, it's sometimes the more economical way to just buy whatever is well priced and then figure out the meal later) I have:

Five cheese ravioli
Zucchini
Tomato
Onion
Eggplant
Goat cheese
Tomato paste
Various dried herbs


I chopped the onion and tomatoes and sauteed it first to make a tomato-y type sauce. I added tomato paste to thicken and add flavor. And then I layered it all together.


And ta-da!

The starch and cheses from the ravioli made the dish quite filling. Yes, I could've cooked it all separately and had ravioli with roasted veggies on the side, which I will probably do one day, but I was lazy and just wanted everything in one dish. =) Enjoy!