Serves: 6 person(s)

Preparation Time: 35 mins
Cooking Time: 1 hr 15 mins

This hearty, lowfat meal will satisfy any hunger.

Ingredients:

1 Tbsp soy sauce, salt reduced

1 large eggplant

1 1/2 tsp salt

4 medium potatoes, peeled, par-boiled, cut into thin slices

1 medium onion, chopped

1 garlic clove, crushed

2 Tbsp water

1/4 cup tomato paste

1 cup vegetable stock

1 cup sliced mushrooms

2 Tbsp chopped parsley

1 tsp dried basil

4 Tbsp flour

1 pinch of salt, extra

2 cup soy drink

1 tsp torula yeast

400 g diced tomatoes, canned

342.86 g diced firm tofu

Directions:

Marinate tofu in soy sauce for 30 minutes.

Cut eggplant into 1/2 inch slices. Sprinkle with 1 1/2 tsp salt and stand for 30 minutes. Rinse with water and dry each slice.

Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper.

Tomato Sauce: Heat water in frypan. Sauté onion and garlic until soft. Add tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10 minutes. Fold through tofu and marinade.

White Sauce: Place flour in a saucepan. Gradually add soy drink stirring continuously until smooth. Stir over medium heat (or microwave on HIGH). Season with a pinch of salt and add torula yeast.

Arrange the eggplant over the base of a lightly greased ovenproof dish (12 inch x 10 inch). Spoon over tomato sauce and layer cooked potato over the top. Spread white sauce over the potato.

Bake in a moderate oven for 45 minutes.

Serve hot with broccoli florets and spiced carrots.

Variations:

Eggplant can be replaced with zucchini.

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network

Related Recipes:

Spiced Carrots