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Smoked paprika tofu and eggplants with saffron rice






The tofu is made in New Zealand, not far from my house actually...cut it into cubes and fry it with olive oil and garlic until golden. Set aside. Cut the eggplants (I used the thin Asian type) into halves and sweat with salt for 30 minutes or so. Rinse. Heat the oil again in the pan, add more garlic, and sauté the eggplants for a few minutes, then cover with a lid and and cook them in their own steam. When they are nearly done add the tofu, 1 tsp of smoked paprika and smoked slat (I used Maldon). Add a glass of white wine and stir. Cover and turn the heat off.

Wash the rice and cook by absorption, when it is ready add the saffron and stir. No need to make a risotto here, or to add salt: the rice will taste of saffron and nothing else, and will go well with the salty, spicy and smoky flavour of the tofu and eggplants.



Now, this last photo has nothing to do with the recipe, but while I was cooking my little boy was picking tomatoes from the garden for his lunch box. This year the yellow cherry tomatoes are real winners!





Photos by Alessandra Zecchini ©
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Comments

  1. DailyChefFebruary 17, 2010 at 10:48 PM

    Yum! I love how fresh all your ingredients look.

    ReplyDelete
  2. YariFebruary 19, 2010 at 9:22 AM

    I love this dish, I'll try it next Summer when eggplants are available again.

    ReplyDelete

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