eggplant muhtar with tofu

[Guest guest]

I don't know the word " muhtar " except as a family name. Does anyone here

recognize it? stuff the eggplant shell with pureed eggplant, onion, etc...

 

 

* Exported from MasterCook *

 

Eggplant Muhtar with Tofu

 

Recipe By :Camille Cusumano

Serving Size : 4 Preparation Time :0:00

Categories : Appetizer Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants -- cut in half lengthwise

8 ounces tofu -- mashed (1-cup)

1 1/2 cups fresh whole-grain bread crumbs

1 teaspoon dried basil

1 medium onion -- finely chopped

2 cloves garlic -- minced

1 tablespoon butter

1 1/2 cups shredded mild cheddar cheese

raw sunflower seeds

paprika -- to taste

 

1. Steam eggplants skin-side up until tender (about 20 to 25 minutes). Carefully

remove the insides of the steamed eggplants. Reserve the shells, even though

they will be droopy. Puree the eggplant pulp in a blender.

 

2. Preheat oven to 350F. In a bowl, thoroughly combine the eggplant pulp, tofu,

bread crumbs, and basil. saute the onion and garlic in the butter until soft and

add to the eggplant mixture, along with 1 cup of the cheese. Divide the stuffing

between the eggplant shells -- reforming the shells around the stuffing.

 

3. Lightly butter a baking dish and place the stuffed eggplants inside. Sprinkle

with the remaining cheese, sunflower seeds, and paprika. Bake for 40 minutes or

until hot.

 

Source:

" Tofu, tempeh and other soy delights (Rodale 0878574891) "

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Per Serving (excluding unknown items): 468 Calories; 23g Fat (41.7% calories

from fat); 24g Protein; 48g Carbohydrate; 11g Dietary Fiber; 52mg Cholesterol;

637mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 3 Fat;

0 Other Carbohydrates.

 

NOTES : This versatile dish makes an attractive hors d'oeuvre as well as a

different main or side dish.

 

Nutr. Assoc. : 0 0 26176 0 0 0 0 2536 1452 0