Baked Eggplant and Tofu

(4 votes)

6 japanese eggplants, 1/2 inch slice
1 large onion, sliced
1 head garlic left whole
1 tub tofu, (12 ounces) sliced
lemon pepper
1 pound whole wheat spaghetti
1 1/2 cup canned crushed tomatoes
1/3 cup tarragon wine vinegar

Place eggplant, onion, garlic and tofu on a big sheet of foil. Sprinkle some lemon pepper on the tofu slices. Bake in a 400F oven for about 40 minutes, or until everything looks well roasted.

Meanwhile boil spaghetti and drain

Toss eggplant, onion, garlic, tofu, tomatoes and vinegar with the spaghetti.


Comments:

Foil is not biodegradable. Perhaps try another procedure?
Jane, Ireland

I'm With Jane. A lightly buttered baking sheet works well. The garlic was a bit overbearing. Second go round I used thinly sliced elephant garlic, much more delicate. Pre-salting and a rinse is time well spent in most eggplant recipes. Good!
Steve, Boise, Idaho USA


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