This one comes from one of VEGGI’s CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking.
Warm peanut oil in small dutch oven. Add eggplant and saute until golden, about 4-5 minutes. Stir in garlic and saute for additional 30 seconds. Stir in curry paste and fish sauce, then coconut milk, broth, and lime juice. Add tofu, cover, and reduce heat. Simmer until eggplant and tofu are soft, 20-25 minutes.
Add salt and pepper to liking.
Time: 30 minutes
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.