Tested till perfect Tofu-Stuffed Eggplant with Mushroom Ragout

Tofu-Stuffed Eggplant with Mushroom Ragout

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.

By Laurie Sadowski

Source: Canadian Living Magazine: November 2008

Recipe5 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 2large eggplants, (about 1 lb/500 g each)
  • 3/4 tsp 3/4tspsalt
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/4 tsp 1/4tsppepper

Tofu Stuffing:

  • 2 2tubs (each 12 oz/375g) silken or soft tofu, drained
  • 1/3 cup 1/3cupchopped sun-dried tomatosun-dried tomatoes, (oil-packed or dried and reconstituted)
  • 1/4 cup 1/4cupthinly sliced fresh basil
  • 2 tsp 2tspnutritional yeast, flakes (optional)

Mushroom Ragout:

  • 1 tbsp 1tbspextra-virgin olive oil, (approx)
  • 1 1small red onionred onions, diced
  • 2 2cloves garlic, minced
  • 1-1/2 lb 1-1/2lbmixed mushroommushrooms, such as cremini, oyster, oyster shiitake and button), sliced
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupred wine or white wine
  • 3 tbsp 3tbsptomato paste
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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.

Nutritional Information Per serving: about

cal 183 pro 8g total fat 9g sat. fat 1g
carb 21g fibre 5g chol 0mg sodium 212mg

% RDI:

calcium 5 iron 17 vit A 3 vit C 13
folate 15
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