Local Eggplant in Garlic Sauce

Serves 2-4
Time 30 minutes


2 medium-sized eggplants
Pinch salt
3 tbsp extra virgin olive oil
200g firm tofu, cubed
1 tsp ginger, minced
3 cloves garlic, minced
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp coconut sugar


Cut the eggplant lengthways into thick slices, then sprinkle with salt and let sit on paper towel for about 30 minutes. Pat dry.

Heat a large frypan over high heat, add the tofu then the eggplant slices and drizzle over some extra virgin olive oil. Cook for about 8-10 minutes on each side or until the eggplant is tender.

To make the garlic sauce, place the ginger, garlic, light and dark soy sauces, and the sugar in a small jug and stir to combine. Pour into the pan and flash fry, stirring to ensure the tofu and eggplant are coated in the sauce. Reduce heat to low and simmer for 5 minutes until most of the liquid is absorbed.