Tofu-Stuffed Eggplant with Mushroom Ragout

Author: Canadian Living

By Laurie Sadowski, winner, Vegetarian Protein category.

This fresh-tasting vegetarian dish impressed us because it is suitable for not only vegetarians but also vegans, as well as people who eat gluten- and dairy-free diets, making it perfect for gatherings of those with food allergies and intolerances. Nutritional yeast, such as that from Bob's Red Mill, can be found in health food and some grocery stores.

  • Portion size 8 servings

Ingredients

  • 2 eggplants (about 1 lb/500 g each)
  • 3/4 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon pepper
Mushroom Ragout:
  • 1 tablespoon extra-virgin olive oil (approx)
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1 1/2 lb mixed mushroom such as cremini, oyster, oyster shiitake and button), sliced
  • 1 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red wine
  • 1/2 cup white wine
  • 3 tablespoons tomato paste
Tofu Stuffing:
  • 2 soft tofu drained
  • 1/3 cup chopped sun-dried tomato (oil-packed or dried and reconstituted)
  • 1/4 cup thinly sliced fresh basil
  • 2 teaspoons nutritional yeast flakes (optional)

Method

Thinly slice eggplants length-wise into 8 slices each; sprinkle all over with salt. Place in colander, pressing with plates, and let stand for 30 minutes; pat dry.

Brush both sides of eggplant with oil; place on 2 large parchment paper–lined baking sheets. Sprinkle with pepper. Bake in top and bottom thirds of 400°F (200°C) oven, switching and rotating sheets halfway through and turning eggplant once, until golden and softened, about 20 minutes.

Tofu Stuffing: Meanwhile, place tofu in large cheesecloth-lined strainer and let hang for 1 hour, pressing to release as much water as possible.

Transfer tofu to bowl; discard water.Add tomatoes, basil, and nutritional yeast (if using).

Place eggplant on work surface. Place about 1 tbsp (15 mL) tofu stuffing at end of each slice; roll up eggplant to enclose stuffing. Place rolls in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Mushroom Ragout: In large nonstick skillet or Dutch oven, heat oil over medium-high heat; saut?nion and garlic until softened, about 3 minutes.

Add mushrooms, Italian seasoning, salt and pepper; saut?ntil mushrooms are softened, adding more oil if necessary, about 8 minutes.

Add wine; cook, stirring, until evaporated. Add tomato paste and 1-1/2 cups (375 mL) water and bring to boil; reduce heat and simmer until thickened, about 5 minutes. Remove from heat. Spread over eggplant rolls.

Bake, covered, in 375°F (190°C) oven until heated through, 20 to 25 minutes. Let stand for 5 minutes.

Nutritional facts Per serving: about

  • Sodium 212 mg
  • Protein 8 g
  • Calories 183.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tofu-Stuffed Eggplant with Mushroom Ragout