Silk Road Eggplant and Tofu Pita Pockets

Along the Silk Road, the Uyghur cuisine in northwestern China has a decidedly Middle Eastern accent, where spices such as cumin, and flatbreads such as pita, figure prominently. If using Chinese eggplant, salting is not necessary.

MAKES 4 SERVINGS

8 ounces extra-firm tofu, drained

1 pound of eggplant (about 1 large Western eggplant or 2 medium Chinese eggplants), unpeeled, cut into 1⁄2-inch dice, placed in a colander, sprinkled with salt, and drained 30 minutes (salting is optional)

2 tablespoons olive oil

1⁄2 medium red onion (about 3 ounces), thinly sliced into half rounds

4 large fresh shiitake mushrooms, stemmed and thinly sliced

1 tablespoon Xinjiang spice mix (below), or to taste

2 large cloves garlic, finely chopped

1⁄2 teaspoon salt, or to taste

1⁄4 cup water or broth

1⁄2 teaspoon Chinese chili paste, or to taste (optional)

2 to 3 tablespoons sweet chili sauce

1 tablespoon reduced-sodium soy sauce (optional

1⁄2 tablespoon toasted (dark) sesame oil

1 cup chopped fresh cilantro

4 (6-inch) pita breads, preferably whole wheat

Chopped scallion greens and/or fresh cilantro sprigs, to serve

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 1-inch cubes.

Rinse the drained eggplant under cold running water. Dry between paper towels.

In a wok or large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Remove from wok and set briefly aside. Add remaining 1 tablespoon olive oil, eggplant, onion, and mushrooms and cook, stirring, until softened, about 3 minutes. Return the tofu, and add the spice mix, garlic, and salt and cook, stirring, until eggplant is tender and tofu is nicely browned, 2 to 3 minutes. Stir in the water and chili paste, if using, and reduce the heat to medium; cook, covered, stirring a few times, until eggplant is very tender, about 3 minutes. Stir in the sweet chili sauce, soy sauce (if using), and sesame oil. Remove from heat and toss with the chopped cilantro.

To serve, stuff each pita half with equal portions of the eggplant-tofu mixture and serve at once, with the garnishes passed separately.

{PER SERVING} Calories 332 • Protein 12g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 5g • Sodium 602mg

XINJIANG SPICE MIX

Use this exotic Silk Road spice mix as a rub for grilled tofu, portobello mushrooms, and eggplant; and add to countless stir-fries, sauces, soups, and stews.

MAKES ABOUT 1⁄3 CUP

1⁄4 cup whole cumin seed

1 tablespoon whole Sichuan peppercorns

2 tablespoons whole black peppercorns

1 tablespoon crushed red pepper flakes

1 tablespoon ground ginger

1 tablespoon garlic powder

1⁄2 tablespoon chili powder

1⁄2 tablespoon salt

In a small heavy-bottomed skillet over medium heat, cook the cumin seeds, stirring constantly, until fragrant and lightly toasted, about 2 minutes. Transfer to a spice grinder or small food processor fitted with the knife blade.

In the same skillet, over medium-low heat, cook the Sichuan peppercorns, stirring and shaking the pan occasionally, until fragrant and toasted, about 3 minutes. Add to the spice grinder and let contents cool to room temperature. Add the black peppercorns and red pepper flakes to the spice grinder; process until finely ground. Transfer to a small bowl and add the remaining ingredients, mixing well to thoroughly blend. Cover tightly and store at room temperature up to 6 months, or longer if refrigerated.

{PER SERVING} (per tablespoon) Calories 30 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 1g • Sodium 549mg

hancheng

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