Stuffed Eggplant with Penne

Came up with this one last night. Enjoy!

Stuffed Eggplant with Penne

1 large eggplant
1 can no salt tomato sauce
1/2 block extra firm tofu
1/2 lb whole wheat penne
1/2 C soy milk
1 large portobello mushroom
1/4 C sun dried tomatoes
1 tbs oregano (fresh or dried)
1 tbs thyme (fresh or dried)
1 tbs basil (fresh or dried)
1 tsp crushed red pepper (optional)
1 tbs olive oil, extra for drizzling
1 tsp lemon juice
2 tbs nutritional yeast
salt and pepper to taste

Preheat your oven to 350 degrees. Slice your eggplant into thin slices about 1/4" thick, lay the slices out on a parchment lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, or until eggplant slices are soft and pliable. Allow to cool slightly.

In a food processor, combine the tofu, soy milk, mushroom, sun dried tomatoes, oregano, thyme, basil, salt and pepper. Blend until smooth and creamy. Spoon the mixture onto half of each piece of eggplant and fold over the other half. Line stuffed eggplant pieces back on the baking sheet, sprinkle with nutritional yeast and drizzle with a bit more olive oil. Put back into oven and bake for an additional 15 minutes.

In the meantime, boil a pot of water with some salt added and cook your pasta. In another pot, combine the tomato sauce, olive oil, red pepper, lemon juice, salt and pepper. Heat on low until sauce is hot. Remove eggplant from the oven and spoon sauce onto each piece of eggplant. Mix the remaining sauce with the penne and serve onto plate. Top pasta with several pieces of eggplant. Done!

Serves 2-4.

1 comment:

  1. Ah ha! Found it. So I wasn't as behind as I thought! I guess you use the store-shelf tofu for this? I hear it's smoother than the refrigerated water packed one.



Propaganda propelled by a gay vegan.