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.


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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