Alee Eggplant Lite
3/4 of a small eggplant - cut into squares (or half a larger one)
3 Tablespoons extra virgin olive oil
1 cup white rice (cooked)
1 roll veggie sausage (Italian style), sliced
1/2 case extra firm tofu, cut into squares
1/4 cup thinly sliced baby carrots
1/4 cup hummus with tahini
1/4 cup plain soy milk
Place the olive oil in a pan/or wok at high heat. Add sea salt on top of the olive oil ( once the pan is hot). Next add the tofu ,and cook so that the outside is a bit brown but not burnt. Add the veggie sausage and the eggplant. Stir occasionally to prevent burning. Add the soy milk. Watch the eggplants until they appear cooked. Stir occasionally. Add the carrots. Once there is little soy milk left (your pan is uncovered so the milk is evaporating) add the hummus and the white rice. Add a bit more sea salt to taste.
Let all the liquid be consumed. Stir the hummus and the rice through the pan.
That's it- then wait for it to be cool enough for you to eat it!