Week 5 Saturday Black rice topped with Tofu and Eggplant

Another fusion Korean(!?!) recipe to get rid of cooked black rice in the fridge.
(And the expiry date of soft tofu was just around the corner!)

Ingredients: 200gr of soft tofu, 1/2 big eggplant, 1 small spring onion, 1 clove garlic, 1 red chili, 1 TSP of soy sauce, 1tsp vegetable oil, 3 TSPs of water, salt to taste

1.  Fry the chopped garlic and chili for 3 mins

2. Add eggplant and water, cook for 3 mins

3. Add tofu and soy sauce. Cook for 5 mins

4. Add chopped spring onion and cook for 1 min and serve over cooked rice

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I thought this is not enough for a good meal on saturday, so I made a special pancake using “a fragrant edible wild aster” (what a name! but this is the most adequate translation of 취나물, which is a dried vegetable from mountain area in Korea) and shredded potato.

I liked this pancake much better than the one made of potato only. The dried aster gives a special flavour. Although it took me a while to prepare the dried aster, it was worth the effort!(the dried aster should be soaked in water for at least 8 hrs)

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