Baked Eggplant and Tofu
6 japanese eggplants, 1/2 inch slice
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.
1 large onion, sliced
1 head garlic left whole
1 tub tofu, (12 ounces) sliced
1 pound whole wheat spaghetti
1 1/2 cup canned crushed tomatoes
1/3 cup tarragon wine vinegar
Meanwhile boil spaghetti and drain
Toss eggplant, onion, garlic, tofu, tomatoes and vinegar with the spaghetti.
Foil is not biodegradable. Perhaps try another procedure?
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
Click Here to Comment on This Recipe