Tofu Stuffed Eggplant

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Tofu Stuffed Eggplant

 

3 1 1/2 pound eggplants

1 tablespoon olive oil

1/2 pound mashed firm tofu

1 cup finely chopped mixed vegetables

1/3 cup fresh pine nuts

2 to 3 cups cooked brown rice

 

Wash the eggplants and trim off the tops and bottoms. Cut the eggplants in

half lengthwise, then remove and discard the seed sacks. Scoop out the eggplant

flesh leaving 1/4-inch shell and save the skin by floating them in cold water.

Chop the eggplant flesh. Heat the olive oil in a large skillet. When hot, add

the chopped eggplant, mashed tofu, vegetables, and pine nuts. Sauté until

everything is tender. Then add the hot mixture to the rice in a bowl and mix

well. Preheat oven to 350 degrees. Take out the eggplant skins and fill them

with the mixture. Bake stuffed eggplant for 30 minutes in a 350 degree oven.

 

 

 

 

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