10 oz. extra firm tofu
4 medium eggplants
Equivalent of 2 eggs
3 tbsp breadcrumbs
2 tbsp soy or rice milk
1 garlic clove, minced
2 shallots (or 1 onion)
2 tbsp (or more) nutritional yeast
4 sundried tomatoes, cut in small pieces
3 tbsp toasted pine nuts
1 tbsp olive oil
salt, pepper, dried basil, dried oregano...
Preheat the oven on 400°.
Cut the eggplants in halves and bake them until skin is wrinkled and flesh is soft . Scoop the flesh out and dice it.
In a pan on medium heat, sauté garlic then add eggplant. Cook for 5-10 minutes.
In a medium bowl, mash tofu with bread crumbs, milk and egg replacers. Add pine nuts, sundried tomatoes and nutritional yeast. Add eggplant & onions and mix well. Season to taste.
Fill the eggplant shells with the tofu mixture. Top with extra nutritional yeast and return to the oven for 15 minutes.