Vegetarian Stuffed Eggplant Recipe
This vegetarian version of a stuffed eggplant uses tofu and Asian flavors to create a hearty meal that satisfies even the biggest carnivores. Serve with aromatic Jasmine rice for a healthy, no-fuss dinner.
1 large eggplant
1 onion, diced
2 cloves garlic, minced
2 tablespoons canola oil
1 tablespoon sesame oil plus another teaspoon for topping
1 cup soft tofu, cubed
1 teaspoon mirin
2 tablespoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes
Black pepper to taste
1/4 cup white miso
10 rice crackers
Preheat oven to 350 degrees.
Cut eggplant in half lengthwise. Remove the "meat" of the eggplant using a paring knife but leave about a half-inch rim for the shell. Put the two empty halves on a greased baking sheet and bake in the oven for 10 minutes.
Meanwhile, mince the eggplant "meat." Heat the canola oil in a pan and then add the sesame oil. Saute the onion and garlic until translucent and add the eggplant. Stir in the soy sauce, ginger and mirin, season with black pepper and red pepper flakes, and saute for another 6 or 7 minutes until the eggplant starts to cook and liquefy.
Add the tofu and try to scramble it like eggs with the other ingredients in the pan until it's cooked through. Stir in miso until it's blended. Remove the pan from the heat and scoop the mixture into the eggplant shells.
Crush the rice crackers into fine breadcrumbs then mix in the extra teaspoon of sesame oil. Spread the breadcrumbs on top of the stuffed eggplants. Bake for another 20 or 25 minutes until the breadcrumbs are toasted.