[ELECTRIC KITCHEN]

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Give eggplant Okinawan slant

"The Electric Kitchen" airing through the end of August features Bobbi Kuba of Hui O' Laulima, demonstrating recipes from the group's cookbook, "Okinawan Mixed Plate."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

This recipe, for Tofu and Eggplant, is from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, http://www.heco.com.

HECO
Eggplant and tofu make a hearty dish.

Tofu Tu Nashibi Unbushi

2 long eggplants, in 1/4 inch slices
1 teaspoon vinegar or salt
2 tablespoons vegetable oil
1 teaspoon sesame oil
1/2 pound belly pork or boneless pork butt, cut into 1/4-inch strips
1 tablespoon minced onion
1 to 2 tablespoons white miso
1 cup pork stock or chicken broth
1/2 teaspoon salt
1 block (16 to 20 ounces) firm tofu, drained and cut into 1-inch cubes
1/2 cup sliced green onions

Soak eggplant in water several times, draining after each soaking. At final soaking, add the 1 teaspoon vinegar or salt.

In a skillet, heat oils. Sauté pork 1 minute. Add eggplant and onion; cook until tender. Add miso, cook 2 more minutes. Add stock, the 1/2 teaspoon salt and tofu. Simmer about 10 minutes. Before serving, garnish with green onions. Serves 4 to 6.

Nutritional information unavailable.

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