Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tofu Stuffed Eggplant
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- #91876
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 eggplants (1.5 pound size)
1 tablespoon olive oil
1/2 pound mashed firm tofu
1 cup finely chopped mixed vegetables
1/3 cup fresh pine nuts
3 cups cooked brown rice
directions
Wash the eggplants and trim off the tops and bottoms. Cut the eggplants in half lengthwise, then remove and discard the seed sacks. Scoop out the eggplant flesh leaving 1/4-inch shell and save the skins by floating them in cold water. Chop the eggplant flesh.
Heat the olive oil in a large skillet. When hot, add the chopped eggplant, mashed tofu, vegetables, and pine nuts. Saute until everything is tender. Then add the hot mixture to the rice in a bowl and mix well.
Preheat oven to 350 degrees F. Take out the eggplant skins and fill them with the mixture. Bake stuffed eggplants for 30 minutes in a 350 degrees F oven.
added by
quibrey
nutrition data
Nutritional data has not been calculated yet.
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