Stir Fry Series - Eggplant over Quinoa

A friend asked me about preparing eggplant this past week and I gave her a few different ideas. I had already been wanting to make something with it because it is soooo delicious.

Eggplant, leek, tomato, snap peas, mushrooms

Tip: after cutting/slicing/cubing your eggplant, cover with salt and let sit. The salt with pull out the water from within the eggplant, and it will cook a lot nicer! Just remember to clean the salt prior to cooking or else you are going to have one disgustingly salty dish.

I sliced the mushroom caps and minced the stems.

Beautiful and organic leek. To clean properly, cut green section off (you can use this in soup recipes, fyi). Cut vertically towards the roots, but don't cut entirely! Then, it is very easy to clean and easier to cut.

Yum.

Diced tomatoes.

Wildwood sprouted tofu.

I forgot to take photos of the snap peas prep. It is oh-so-hard. ;) Just snap off ends.

Quinoa. Two parts liquid to one part quinoa.

Oil, garlic, leek, mushrooms.
Eggplant.
Tofu.
Tomatoes

YUM.
Add snap peas.

Quinoa, fluffed with fork and finished.
Stir fry, finished!
El fin. So good, horrible photo.

Oh and this just got serious. I went to the library today and checked this book out:

Apparently, this book is so golden that is sells between $60 and $130, depending on the seller. Woah, I think I will stick with the library copy.