“Purple Love” – Eggplant lasagna with chopped nut filling

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Some say that eggplant is an acquired taste. Many kids don?t like it, and I must admit I was an adult before I learned to enjoy it. But perhaps, it was just that eggplant wasn?t ever made or presented in a delicious way. This is definitely one of my top ten favorite recipes. It is an adaptation from a gourmet restaurant in our town. It was not originally vegan, it was vegetarian, so it was not so difficult to change. However, I have tweaked it a bit further and we really enjoy this now. I find it not difficult to make and in fact even easy. I hope you give it a try and enjoy it as much as we do.

Serving Size: 4

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:

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

This entry was posted on Sunday, February 11th, 2007 at 11:52 am and is filed under Eggplant, Main Dishes, Nuts. You can follow any responses to this entry through the RSS 2.0 feed.

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