Monday, September 24, 2007

Stir-Fry with Snow Peas, Grilled Eggplant, Jasmine Rice

Dinner 9/24

Stir-Fry with Snow Peas
(tofu, shiitake mushroom, carrot, red bell pepper, garlic, ginger, tamari, sesame oil

Grilled Eggplant

Jasmine Rice

I didn't use the inverted bowl to mold the rice today, and instead tried the eggplant-in-ring-mold trick from a while back. You cut the eggplant about 1/4" thick, brush it with a combo of sesame and canola oil, salt and pepper. After grilling, the eggplant was placed in a ring mold, and the rice added. Let it sit for a minute or so to retain it's shape after you remove the ring mold.

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