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Eggplant and Tofu Stack




Source of Recipe


the web


List of Ingredients




1 small eggplant
2 tablespoons extra-virgin olive oil
1 small Vidalia (or Maui) onion, diced
1 small red bell pepper, seeded and diced
2 shallots, finely chopped
2 cloves garlic, peeled and diced
1 tablespoon each chopped chives and parsley
2 blocks firm tofu (3 to 4 ounces each)
1/2 cup flour
1 egg and 1 egg white


Recipe



Using a fork, poke holes in eggplant and rub with 1/2 teaspoon oil. Season with salt and pepper. Roast in oven at 350 F until eggplant collapses (40 minutes to an hour). Remove and cool; scrape out insides and discard skin.

Heat 1 tablespoon oil in a 10-inch sauté pan on low. Add onion, red pepper, shallots and garlic; cover and sauté until tender. Add eggplant, season with salt and pepper and cook, uncovered, 45 minutes, stirring occasionally, until all liquid evaporates. Transfer to a bowl and cool. Add chives and parsley.

Slice tofu lengthwise so each block is 1 inch thick. Cut the blocks into six 2-inch squares. Spread a 12-inch-wide piece of plastic wrap on the counter. Place one slice of tofu on the plastic wrap. Season with salt and pepper and spread about a quarter of the eggplant mixture across the top. Add another layer of tofu, season and repeat until you have two layers of eggplant and three layers of tofu. Cover stack with plastic wrap.

Repeat to make second stack. Place both stacks on a plate, chill 2 hours, remove and unwrap.

Place flour in a medium-sized bowl. Beat eggs in another medium-sized bowl. Dip each stack in flour, then egg, then flour again, coating all sides each time. Heat remaining oil (or more if necessary) in a pan on medium-high. Saute stacks on all sides (2 or 3 minutes per side) until golden brown. Serve immediately.

Makes 2 servings