Eggplant with Beans and Tofu

4 servings

240 minutes

A light version of stuffed eggplants, where instead of minced meat there is solid vegetable protein in the form of boiled beans and tofu. Plus a few nice details: before putting the filling in, the eggplant boats are thickly greased from the inside with butter with a fair amount of aromatic cilantro, and then, already with the filling, they are seasoned with a thick tomato sauce, which turns purple and bubbles in the oven, creating the illusion of real meat from the vegetarian filling. The result is a typical dish-deception: tenderly baked on the inside and fried until golden brown on the outside, stuffed with illusory soy meat, such an eggplant binds to itself even those who usually respect real meat more.

Energy value per serving

• Calories: 514.6
• Proteins: 13.1g
• Fats: 42.9g
• Carbohydrates: 22.7g

Ingredients

• Red beans: 200 g
• Vegetable oil: 3 tbsp
• Onion: 1 head
• Tomato passata sauce: 250 g
• Garlic: 5 clove
• Walnuts: 80 g
• Coriander: 60 g
• Tofu: 80 g
• Eggplants: 2 pc
• Butter: 50 g
• Parsley: 10 g
• Salt: to taste

Cooking steps

1. Soak the beans in water for 1.5 hours, then boil for 1.5–2 hours until cooked.

   Required ingredients:

   • Red beans: 200 g

2. Heat vegetable oil in a pan and fry the diced onion until golden brown.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Onion: 1 head

3. Add beans, crushed tomatoes, and 3 cloves of garlic pressed through a garlic press, season with salt, and heat the mixture for 5 minutes.

   Required ingredients:

   • Red beans: 200 g
   • Tomato passata sauce: 250 g
   • Garlic: 5 clove
   • Salt:  to taste

4. Chop the nuts in a blender into crumbs, add to the beans, mix and simmer the mixture over medium heat for 5-7 minutes until thickened.

   Required ingredients:

   • Walnuts: 80 g

5. At the very end, add crumbled tofu and 50 grams of chopped cilantro (save a little for serving).

   Required ingredients:

   • Tofu: 80 g
   • Coriander: 60 g

6. Cut the eggplants in half lengthwise. Make a deep cut along each half, not reaching the skin.

7. Mix softened butter with chopped cilantro and parsley, pressed garlic, and salt.

   Required ingredients:

   • Butter: 50 g
   • Coriander: 60 g
   • Parsley: 10 g
   • Garlic: 5 clove
   • Salt:  to taste

8. Spread this mixture on the eggplants like sandwiches, place them on a parchment-lined baking sheet, and put in a preheated oven at 200 degrees for 30-35 minutes until the eggplants are browned and soft.

   Required ingredients:

   • Eggplants: 2 pieces

9. Top the baked eggplants with beans and tofu.

   Required ingredients:

   • Red beans: 200 g
   • Tofu: 80 g

10. Serve with the remaining chopped greens.

    Required ingredients:

    • Coriander: 60 g