Asian Fusion Eggplant Appetizer

October 3rd, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

The original recipe to this absolutely delicious eggplant appetizer was adapted from @cookingwithyana on Instagram. Check out her account for more yummy creations! I made some modifications to her original recipe. The results speak for themselves.


3 medium Eggplant, chopped into 1” pieces

2 Red Bell Peppers, chopped to 1/2” pieces

2 Carrots, sliced into shoestring on mandolin

1 medium Red Onion, sliced thin

1/4 cup Parsley or Cilantro, finely chopped



1/4 cup Avocado Oil

1 lime, squeezed

1 tsp sesame oil

2 large cloves garlic, minced

2 tsp rice vinegar

1-1/2 tsp white vinegar

2-1/2 tsp maple syrup

3/4 tsp tsp sriracha sauce

2 tsp coconut aminos or low sodium soy sauce

1/4 tsp black pepper

1/4 tsp salt

1/4 cup chopped Parsley or Cilantro


Season your eggplant well with salt in a colander over a large bowl to collect all the moisture from the eggplant. Let it sit for 30 minutes.

In the meantime, mix all the dressing ingredients and set aside.

In a wok or deep frying pan, flash-fry the onions for 2-3 minutes in avocado oil. Set aside.

Squeeze out eggplant pieces with hands and pat dry on paper towel before frying. I fried it in 4 batches. You may also drizzle some oil and roast it at 425°F for about 15-20 min until golden brown.

Mix it in a large bowl with the fried onions, raw peppers, carrots and chopped herbs. Pour dressing and mix gently with spatula. Can be served right away but is best if refrigerated for at least 8 hours as the ingredients get to know each other. 😉 Voilà👌🏻!

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Rating: 5.0/5 (1 vote cast)


vegetable stir fried tofu over rice

Hey Everyone! 

Over the past few years I have tried cooking with tofu and failed miserably. So I gave it a rest for a while. Recently I came across a recipe on Pinterest and decided to give it one more chance. I finally succeeded! This recipe is definitely much easier than it seems and is absolutely taste worthy! I altered the sugar content a bit since I don’t prefer an overly sweet sauce as most people do. So if you like it on the sweeter side you can add more sugar. 


1 package organic extra firm or firm tofu

2-3 Tbsp white whole wheat flour

1-2 Tbsp avocado or peanut oil 


1/4 cup brown sugar

3 Tbsp Rice Vinegar

3 Tbsp Hoisin Sauce ( I didn’t have any on hand so I used organic regular BBQ sauce)

3 Tbsp Organic Ketchup 

2 Tbsp Low Sodium Soy Sauce

1/2 cup water

4 scallions, chopped 

3 Tbsp Fresh ginger, grated
1-1/3 cups snow peas, washed and dried

1 zucchini, unpeeled and julienned into thin strips to resemble spaghetti 

1 large carrot, washed, chopped and julienned into thin strips

1/4 tsp red chili flakes (optional)

2 tsp Sesame oil

1. Drain tofu of excess water pressing gently (so tofu does not collapse) between 4 layers of paper towel. Let sit 20 minutes. to drain. 

2. While waiting for tofu, mix together the first 7 ingredients of the sauce and set aside.

3. Slice tofu into 1/2″ slices, then cut each slice into thirds. Coat each cube lightly with flour. Heat a skillet on medium with the oil. Then place tofu into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from pan and set aside on paper towels.

4. Add a little bit more oil if needed about another teaspoon, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add veggies and stir fry on high heat for 2 minutes.  Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Add sesame oil and toss again.  Top with green onions and pepper flakes if desired. I used some sesame seeds. 

*Recipe adapted from Domestic Super Hero

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Rating: 5.0/5 (2 votes cast)