three 1-1/2 pound eggplants
1 tablespoon olive oil
1/2 pound mashed firm tofu
1 cup finely chopped mixed vegetables
1/3 cup fresh pine nuts
2-3 cups cooked brown rice
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 skin 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. Sauté until everything is tender. Then add the hot mixture to the rice in a bowl and mix well.
Preheat oven to 350 degrees. Take out the eggplant skins and fill them with the mixture. Bake stuffed eggplant for 30 minutes in a 350- degree oven.