Tofu stuffed eggplant - Vegan Recipe Ingredients: 3 medium eggplants 2 cups minced onion 2 cups cooked brown rice 1 cup lowfat tofu, cubed 1/2 lb. mushrooms, chopped 1 red bell pepper, chopped 4 cloves garlic, minced 1 8 oz can marinara sauce (optional)
Directions: 1. Cut the eggplants in half lengthwise. Use a spoon to scoop out the insides, leaving a 1/2 inch shell. Chop the eggplant scooping into small cubes. 2. Saute the peppers, mushrooms, onions, and garlic in a large skillet with a few tablespoons of water over medium heat for about 5 minutes. Add the eggplant, and cook until the eggplant is tender (about 10 minutes). Add the tofu, and cook about 5 minutes more. Transfer all the ingredients to a large bowl. 3. Add the rice into the mixture, and mix together. Add salt and pepper to taste if you wish. 4. Preheat the oven at 375. Fill the eggplant shells. Bake in the oven for 30-40 minutes. Serve hot. Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |