golden eggplant and tofu spread for pita

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Golden Eggplant and Tofu (Spread)

 

Recipe By :Camille Cusumano

Serving Size : 8 Preparation Time :0:00

Categories : Condiments Tofu

 

Amount Measure Ingredient -- Preparation Method

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

5 tablespoons olive oil

1 large onion -- sliced

1 large eggplant -- peeled

1 clove garlic -- minced

1 teaspoon turmeric

1 teaspoon curry powder -- or to taste

1 cup water

1 pound tofu -- diced

1 tablespoon soy sauce

 

Cut eggplant into 3/4-inch cubes.

 

In a large skillet with a cover, heat 2 tablespoons of the olive oil and saute

the onion over medium-low heat for several minutes, until wilted. Remove onion

from pan.

 

Heat the remaining 3 tablespoons of oil and add the eggplant. Toss to coat the

eggplant with oil, and saute for 5 minutes. Stir in the onion, garlic, turmeric,

curry powder, and water. Bring to a boil, cover, and simmer over low heat until

the eggplant is very tender, about 15 minutes. Add the tofu, mashing it down and

sprinkling with the soy sauce. Cover and cook 5 minutes more.

 

Source:

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

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Per Serving (excluding unknown items): 141 Calories; 11g Fat (68.2% calories

from fat); 6g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 136mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : Serve this hot or cold, as a filling for pita bread, or as an entree

accompanied by bread and salad.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0