Eats: Za’atar Tofu & Eggplant Recipe

wp-1461628629749.jpgWe spent three weeks eating and hiking our way through Italy  on our honeymoon in 2014.

In Venice, we decided to take it easy – relax, read, wander and most importantly cook. The Rialto Market was an extraordinary culinary adventure that resulted in a dish inspired by the Mediterranean flavors. This Eats recipe is a take on our Venetian dinner.

wp-1461630214683.pngIngredients:

  • Eggplant
  • Olive Oil
  • Salt
  • Tofu (can also be made with Branzino or chicken)
  • Za’atar
  • Onion
  • Shallot
  • Garlic
  • Pitted Olives
  • Sumac
  • Capers
  • Butter
  • Lemon

wp-1461630029917.png
Cooking Method:

  • Preheat oven to 425
  • Prepare the eggplant
  • Cut ends off eggplant and cut in halfwp-1461628682843.png
    • Drizzle olive oil and salt on flesh
    • Place on baking sheet, flesh down
    • Cook for about 25 minutes until the top is wrinkled and soft to the touch, flesh is caramelized
  • Prepare the tofu
    • Drain and cut into steaks
    • In a small bowl, whisk together 1/4 cup olive oil, 2 tbs za’atar, and a pinch of salt
    • Marinate tofu in a bag, set aside
  • Prep the veggies
    • Julienne onion, slice shallot and garlic, halve pitted olives, drain capers
  • Create eggplant puree
    • Heat live oil in a pot on low heat
    • Sweat the shallots and garlic, careful not to get color
    • Add a pinch of sumac
    • Scoop the soft eggplant into the pot, leaving behind the skin
    • Stir, turn down the temperature and add a pinch of salt
    • Cook until eggplant has a nice caramelized color, stir frequently
    • Transfer to a blender and puree until very smooth, set aside
  • Cook the veggieswp-1461628334013.png
    • Put a sautee pan on low heat, co
      at with olive oil
    • Sautee onion until translucent
    • Add capers, sautee for a
      couple of minutes
    • Add olives, warm through
    • Add a couple of pads of butter
    • Squeeze of lemon juice
  • Cook tofu
    • Heat up a pan and sautee tofu
    • Cook until brown and crispy on both sides

 

Tonight we cooked while listening to the beats of Sam Cooke and Otis Redding.

wp-1461628349504.png

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1 thought on “Eats: Za’atar Tofu & Eggplant Recipe

  1. Love the photos!! So beautiful and loveyour musical selections!!

    Like

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