Eggplant Stuffed with Tofu

[Guest guest]

Eggplant Stuffed with Tofu

 

 

A delicious vegetarian dish even m*at eaters will

love! Delicious and filling, this meal will tempt even

the most resolute tofu sceptic!

 

Suggestions:

For added flavor try adding your favorite herbs or

spices. You can also try adding grated cheese on top

although this will add to the calories and fat, so be

frugal!

 

Ingredients:

3 eggplant

 

2 cup onion, finely chopped

 

2 cup brown rice, cooked

 

1/2 cup tofu, low fat

 

1/2 lb mushrooms, chopped

 

1 red bell pepper, chopped

 

4 garlic cloves, chopped

 

Halve the eggplants lengthwise and remove the inside

with a spoon. Leave a layer of eggplant a couple of

centimeters thick, so each eggplant half becomes a

bowl. Chop the removed eggplant into small pieces.

 

Combine the remaining vegetables in a frypan and saute

with a small amount of water for about 5 minutes

before adding the chopped eggplant. Cook for a further

10 minutes.

 

Add the tofu and cook for a further 5 minutes.

 

Mix the rice into the cooked mixture. Add seasonings

to taste.

 

Scoop the mixture into the eggplant bowls and bake in

a preheated 350 oven for about 25 minutes.

 

Variations:

For added flavor try adding your favorite herbs or

spices. You can also try adding grated cheese on top

although this will add to the calories and fat, so be frugal!

 

 

 

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[Guest guest]

, Renuka Singh <rsingh7567

wrote:

 

[...snip...]

 

> Halve the eggplants lengthwise and remove the inside

> with a spoon. Leave a layer of eggplant a couple of

> centimeters thick, so each eggplant half becomes a

> bowl.

 

[...snip...]

 

And here I thought I was being all clever when I came

up with this bowl technique, independently, last week.

 

http://www.zenpawn.com/vegblog/2006/10/28/nepalese-nightshades-stew

 

 

-Erin

www.zenpawn.com/vegblog