Stir Fried Long Green Eggplant with Tofu & Coconut Rice (& Steamed Okra)

Stir Fried Long Green Eggplant (Serves 2-3)


2 tbs of extra virgin coconut oil
6 cloves of garlic
1 red chilli
1 red onion sliced
175 grams of firm tofu crumbled
3 Thai long green eggplant sliced into 1cm coins
1/2 cup of water
1 large handful of basil chopped
4 tbsps of tamari
1 tbs agave nectar

Place garlic and half the red chilli in a mortar and pestle and pound until a paste is formed. Heat coconut oil in a large heavy based pan or wok. Add garlic, chilli and red onion and saute until fragrant. Add crumbled tofu and stir for a few minutes. Add eggplant, stir to combine and let sit for a minute. Add 3 tablespoons of tamari and 1/2 cup of water, cover with lid and cook/steam/simmer for 3 minutes. Remove lid and stir through 1 table spoon of tamari, 1 tablespoon of agave nectar and the chopped basil. Serve with coconut rice and garnish with a few sprigs of basil, 1/2 the sliced red chilli and some raw cashews.




Coconut Rice
1 tbs of extra virgin coconut oil
1 cup basmati rice rinsed
1 cup of water
1 cup of coconut milk
pinch of salt


Heat a saucepan, add coconut oil and rice and stir over medium heat until translucent. Add coconut milk and water a pinch of salt. Bring to the boil, cover and simmer for 15 minutes. Turn off the heat and let sit covered for a further 10 minutes.


Okra
Two handfuls of okra

Place okra in a steamer and steam for 3-8 minutes until bright green and you can pierce them easily with a fork. Remove from steamer, season with salt.