About the Dish

4 ounces Storico Fresco Vesuvio Pasta
2 tablespoons Brown Sugar
2 tablespoons Vegan Fish Sauce
2 cloves Garlic
1 Jalapeño Pepper
8 ounces Tofu
8 ounces Eggplant
4 ounces Salad Tomatoes
1 ounce Toasted Peanuts
2 sprigs Basil
1 sprig Mint
1 Lime
Per Serving
Calories 560
Total Fat 19 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 710 mg
Total Carbohydrates 73 g
Dietary Fiber 8 g
Sugar 21 g
Protein 23 g
Stella Dillard

Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.

Pilsner

The pilsner is an amazingly versatile beer (though don't tell that to a Bavarian; they’ll claim pilsner is a cheap rip off of a helles bock, but we digress). For this sweet, spicy and minty dish of eggplant, we suggest Hardywood Pils, brewed by Hardywood Park Brewing from Richmond, Virginia. The beer is as Hardywood describes it, "crisp, clean, and incomparably quaffable."

Hardywood Pils, Richmond, Virginia

Riesling - Mosel, Germany

Rieslings dominate the palate with ripe tropical notes, bringing a cooling sensation to the spiciness of the dish. There’s an interplay of sweet and sour that I believe will also pair nicely with the sweet and spicy component.

Dr. Loosen Riesling Kabinett Mosel Bernkasteler Lay, Germany

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Halve or quarter eggplant lengthwise. Cut crosswise into 1/2-inch slices. • Halve tofu lengthwise. Cut crosswise into 1/2-inch slices. • Pick and slice mint and basil leaves. • Cut lime into wedges. • Peel and mince garlic. • Discard pepper stem and seeds. Thinly slice flesh. • Halve tomatoes.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
4
In a small bowl, combine sugar, fish sauce, 1 teaspoon cooking oil, garlic, jalapeño and 1/4 teaspoon kosher salt.
5
Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add tofu and eggplant. Cook, stirring occasionally, until golden, 4-5 minutes.
6
• Add tomatoes. Cook, stirring, until tomatoes are tender, 1-2 minutes. • Stir in sauce mixture.
7
• Fold in pasta. • Adjust consistency as desired with reserved cooking liquid.
8
• Divide pasta and vegetables between 2 bowls. • Garnish with peanuts and herbs. Serve with lime wedges, and enjoy!

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