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Stuffed Eggplant

Ingredients:

2 eggplants

½ cup of garlic sauce

Preparation of Eggplant:

  • Cut the eggplant into slices length-wise from top to bottom.
  • Sprinkle with salt and leave in a colander for 15 minutes.
  • Spread garlic sauce over each eggplant slice.
  • Use a grill or oiled pan to grill eggplant slices until tender, then set aside to cool.
  • For garlic sauce: blend until smooth: ½ cup cold-pressed olive oil with 3 cloves garlic

Ingredients for filling:

½ cup chopped onion

2 cloves garlic, minced

3 tablespoons cold-pressed olive oil

400 grams firm organic, non-GMO tofu (or 14 oz. tofu, or 1 container water bath tofu), mashed

2 cups spinach, boiled, drained, and chopped

Salt and nutritional yeast flakes, to taste

Ingredients for topping:

2 cups tomato sauce

½ cup bread crumbs

5 Brazil nuts, grated or chopped

1 tsp oregano

1 tsp dried parsley

Salt to taste

Nutritional yeast flakes

Topping preparation:

Mix in a bowl the bread crumbs, oregano, parsley, grated nuts, salt, and nutritional yeast. Drizzle a little cold-pressed olive oil over it and mix well.

Assembling:

  • Saute onion and garlic for the filling until onion is a bit transparent.
  • Add the spinach and cook for 4 minutes, stirring constantly, until liquid has evaporated.
  • Add the tofu and mix well.
  • Season with salt and nutritional yeast flakes and cook for 5 minutes.
  • Put 2 tablespoons of tofu filling onto the wide end of the eggplant slice and roll up.
  • Place each filled eggplant roll in a baking dish greased with cold-pressed olive oil.
  • Cover with tomato sauce.
  • Sprinkle with seasoned bread crumbs.

Serve hot.

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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