Eggplant Stuffed with Tofu
A delicious vegetarian dish even meat eaters will love! Delicious and filling, this meal will tempt even the most resolute tofu sceptic!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Cuisine Mediterranean, Vegetarians
- 3 pcs Eggplants
- 2 cups brown onion Finely chopped
- 2 cups Brown Rice Cooked
- 100 g Tofu, Low Fat Chopped
- 250 g Mushrooms Chopped
- 1 pc Capsicum Chopped
- 4 pcs Garlic Cloves Minced
Halve the eggplants lengthwise and remove the inside with a spoon. Leave a layer of eggplant a couple of centimeters thick, so each eggplant half becomes a bowl. Chop the removed eggplant into small pieces.
Combine the remaining vegetables in a frypan and saute with a small amount of water for about 5 minutes before adding the chopped eggplant. Cook for a further 10 minutes.
Add the tofu and cook for a further 5 minutes.
Mix the rice into the cooked mixture. Add seasonings to taste.
Scoop the mixture into the eggplant bowls and bake in a preheated 370 oven for about 30 minutes.
NUTRITIONAL INFO
Calories :320
Kilojoules :1320
Fat :5.7
Carbohydrate :50
Protein :16
Sodium :52
Saturated Fat :0.04
Fiber :14.5