This stuffed eggplant-style parmigiana has hidden tofu, instead of being laden with cheese. I’ve added a thick creamy soymilk sauce to the mixture so even if you want to use some real parmesan, you don’t need to put in too much because of the creamy sauce
- 2 eggplants (aubergines) (1kg/2lb 4oz)
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- Cracked pepper
- 300g (10½oz) silken firm or firm tofu
- 120ml (4fl oz) soymilk
- 1 tablespoon cornflour (cornstarch)
- ½ onion, finely chopped
- 4 tomatoes, diced
- 2 tablespoons parsley, chopped
- 4 tablespoons dairy-free parmesan cheese
- Chopped parsley
- Cracked pepper
- Preheat oven to 180°C (350°F).
- Line an oven tray with baking paper. Cut eggplant in half lengthways.
- On the bottom of the eggplant, cut a ¼ to ½cm (¼in) thick slice off the rounded apex to make the eggplant shell stable as a dish.
- Cut a 1cm (½in) border around the inside edge of each half and scoop out the flesh. Chop the eggplant flesh into small pieces and set aside. Brush the eggplant with oil, both inside and on the bottom, and sprinkle with salt and pepper. Bake for 20 minutes or until tender.
- Meanwhile, place the tofu in a non-stick frying pan and cook over medium heat. Break the tofu using a wooden spoon and sprinkle with an extra pinch of salt. Cook until the water of the tofu evaporates. Set aside.
- Mix 1 tablespoon of soymilk and cornflour. Set aside.
- Heat the oil in the same frying pan over medium-low heat. Add the onion and sauté until soft. Add the reserved eggplant flesh and salt, and cook, stirring occasionally, for 3 minutes. Add the tomato, chopped parsley and tofu that was set aside earlier and cook, stirring for a further 2 minutes.
- Add the rest of the soymilk (100ml/3 ½ fl oz) into a frying pan and bring to the boil. Add the soymilk and cornflour mixture (mix well just before adding) and cook until thickened.
- Spoon the mixture evenly among the eggplant halves. Brush the edges of the eggplant with some of the extra oil. Sprinkle the parmesan cheese over the mixture.
- Bake in the oven for 15 minutes, or until the eggplant is tender. Serve with chopped parsley and cracked pepper.
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