Tofu-Stuffed Eggplant with Mushroom Ragout

By Laurie Sadowski

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Tofu-Stuffed Eggplant with Mushroom Ragout

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	183183 cal
pro	8 g8g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	21 g21g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	212 mg212mg sodium
% RDI:	-
calcium	55 calcium
iron	1717 iron
vit A	33 vit A
vit C	1313 vit C
folate	1515 folate

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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.

Ingredients

2 2large eggplants, (about 1 lb/500 g each)
3/4 tsp salt 3/4 3/4tsp tspsalt
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1/4 tsp pepper 1/4 1/4tsp tsppepper
Tofu Stuffing:
2 2tubs (each 12 oz/375g) silken or soft tofu, drained
1/3 1/3cup cupchopped sun-dried tomatosun-dried tomatoes, (oil-packed or dried and reconstituted)
1/4 cup thinly sliced fresh basil 1/4 1/4cup cupthinly sliced fresh basil
2 2tsp tspnutritional yeast, flakes (optional)
Mushroom Ragout:
1 1tbsp tbspextra-virgin olive oil, (approx)
1 small red onion , diced1 1small red onionred onions, diced
2 cloves garlic , minced2 2cloves garlic, minced
1-1/2 1-1/2lb lbmixed mushroommushrooms, such as cremini, oyster, oyster shiitake and button), sliced
1 tsp dried Italian herb seasoning 1 1tsp tspdried Italian herb seasoning
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup red wine 1/2 1/2cup cupred wine or white wine
3 tbsp tomato paste 3 3tbsp tbsptomato paste

Preparation

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.

Additional information : Tip: To reconstitute the dehydrated tomatoes for this recipe, place about 10 tomatoes in heatproof bowl. Add about 1 cup (250 mL) boiling water and let stand for 10 minutes. Drain, reserving liquid to add to ragout instead of the water.

Source : Canadian Living Magazine: November 2008