Eggplant Stuffed with Tofu
A delicious vegetarian dish even meat eaters will love! Delicious and filling, this meal will tempt even the most resolute tofu skeptic!
Preparation Time: 30 mins
Cooking Time: 50 mins
Yield: 6 x 1/2 eggplant servings
Ingredients
- 3 medium eggplant
- 2 cup finely chopped onion
- 1/2 lb mushrooms, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, chopped
- 1/2 cup low-fat tofu
- 2 cup cooked brown rice
- 1 Tbsp mixed herbs, your choice, to taste
Directions:
Preheat oven to 375ºF.
Halve the eggplants lengthwise and remove the inside with a spoon. Leave a layer of eggplant 3/4-inch thick, so each eggplant half becomes a "bowl". Chop the removed eggplant into small pieces. Set aside.
Combine onion, mushrooms and bell pepper in a frying pan and sauté with a small amount of water for about 5 minutes. Add the chopped eggplant, stir, and cook for a further 10 minutes.
Add the tofu and cook for a further 5 minutes. Mix the rice into the cooked mixture. Add seasonings to taste.
Scoop the mixture into the eggplant bowls and bake in preheated oven for about 30 minutes.
Variations:
For added flavor try adding your favorite herbs or spices. You can also try adding grated cheese on top although this will add to the calories and fat, so be frugal!
Serving suggestions are not included in the nutritional analysis.