Japanese Eggplant And Tofu Romano

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* Exported from MasterCook *

 

Japanese Eggplant And Tofu Romano

 

Recipe By : The High Road to Health by Wagner and Spade, page 149

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***TOFU***

1 pound marinated tofu -- drained

2 tablespoons cold-pressed olive oil

***EGGPLANT***

6 medium Japanese eggplants -- up to large

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons water

2 tablespoons cold-pressed olive oil

4 cups Sesame Tomato Sauce

(see separate recipe)

 

Serves six

 

This delicious dish is elegant and satisfying, an ideal entree to serve to

nonvegetarian friends. And, like many Italian dishes, it not only keeps

well in the refrigerator for several days but is actually better the next

day, so make plenty for leftovers.

 

1. Preheat the oven to 350F.

 

2. Brush the marinated tofu slices lightly with 2 tablespoons of the olive

oil and bake for 30 minutes.

 

3. Wash the eggplants and cut off the tops. Do not peel. Cut length-wise

into 1/4-inch slices. Discard the pieces that are mostly peel.

 

4. Mix the soy sauce, lemon juice, water, and the remaining olive oil. On

a lightly oiled baking sheet lay out the eggplant in a single layer. Brush

the tops generously with the soy sauce mixture. Turn each piece over and

brush the other side. Bake for 10 minutes or until the eggplant becomes

limp. Don't overcook or it will be mushy. If the eggplant becomes dry,

brush again with the soy sauce mixture.

 

5. Spread a thin layer of Sesame Tomato Sauce on the bottom of a baking

dish and arrange the baked tofu in a single layer on top of it. Completely

cover with sauce, then lay eggplant strips side by side over the sauce

using all the eggplant. Cover with the remainder of the sauce.

 

6. Bake, uncovered, for 30 minutes. Cool for 10 minutes before serving.

 

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