This is a mildly spiced version, with a hint of east Indian flavours. Perfect for families with kids. For more intense flavours use heaping teaspoons of the spices instead of levelled off spoons.
Sauté frozen spinach and fresh eggplant with flavourful onion, tomato, garlic and ginger.
Add tofu as a dairy-free "paneer," instead of the traditional cubes of Indian cheese.
Nutritious, flavourful and delicious!
Microwave the frozen spinach 2-3 min to thaw. Do not drain. I just leave it in the package in the microwave, on a dish to catch leaks, and open it over my pan.
Wash and cube eggplant. Cube extra firm Tofu. Make both the same size cubes about 1" square.
Add cumin, cayenne, ginger and garlic and cook until onions are translucent.
Blend tomatoes and add just before the onions begin to stick, and stir in.
Add the cubed eggplant and tofu and stir, cook for 5 minutes on medium. No need to press the tofu.
Cook for 5 minutes more on medium heat, stirring constantly until the tofu is heated all the way through, and moisture has evaporated to your liking.