Title: Tofu Stuffed Eggplant
Categories: Entree Vegetable Ethnic Greek
Yield: 6 Servings

3		Eggplants (1.5lb ea)
1	tb	Olive oil
1/2	lb	Firm tofu; mashed
1/2	c	Mix vegetables; finely chopped
1/3	c	Fresh pine nuts
3	c	Cooked brown rice

Wash the eggplants and trim off the tops and bottoms. Cut the eggplants in half lengthwise, then remove and didcard the seed sacks. Scoop out hte eggplant flesh leaving 1/4 -inch shell and save the skin my floating them in cold water. Chop the eggplant flesh. Heat the olive oilk in a large skillet. When hot, add the chopped eggplant, mashed tofu, vegetables and pine nuts. Saute until everything is tender. Then add the hot mixture to the rice in a bowl and mix well. Preheat oven to 350 degrees. Take out the eggplant skins and fill them with the mixture. Bake stuffed eggplant for 30 minutes in a 350-degree oven.

Calories per serving: 303 Fat: 11 grams

Source: Vegetarian Journal, Jul/Aug 1995 from Pooh's Recipe dbase (lisa_pooh@delphi.com)

From: Lisa_pooh

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