Layered eggplant with chopped nut filling

Ingredients:

• 2 eggplants
• 3-4 tbs. olive oil
• 150 grams mixed nuts, chopped
• 2 shallots, chopped
• 1 tbs. paprika paste
• 325 grams tofu, pureed
• salt and pepper to taste
• 4 tomatoes, sliced

Directions:

• Slice the eggplants in thin slices and fry in the olive oil till lightly browned. (3-4 min.)
• Chop the nuts in a kitchen machine or food processor.
• Season to taste with salt, pepper and paprika.
• Puree the tofu, add the paprika paste, salt and pepper.
• Place 1 slice of eggplant on the bottom of an ovenproof dish.
• Spread the tofu mixture on top and then some of the nut mixture.
• Repeat this again with a second slice of eggplant, tofu mixture and nuts.
• Top with a slice of eggplant the tofu mixture and sliced tomatoes and sprinkle a few nuts on top.
• Do the entire procedure again for each layer.
• Place all in a preheated oven at 200 (C) and bake for 10 minutes.

Author: Chris Walker. This entry was posted on Monday, December 18th, 2006 at 1:13 pm. It is filed under Eggplant, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed.

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