Eggplants with Beans and Tofu
Main Dishes | European cuisine
⏳ Time
4 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
A lighter version of stuffed eggplants, where instead of meat filling, you have pure plant protein in the form of boiled beans and tofu. Plus, a few delightful details: before adding the filling, the eggplant boats are generously smeared inside with creamy butter combined with plenty of aromatic cilantro, and then, once filled, they are topped with a rich tomato sauce that reddens and bubbles in the oven, creating the illusion of real meat from the vegetarian filling. The result is a classic deceptive dish: tenderly baked on the inside and fried to a golden crust on the outside, filled with illusory soy meat, this eggplant captivates even those who generally prefer real meat.
Ingredients
- White Beans - 7.1 oz
- Vegetable Oil - 3 spoons
- Onion - 1 head
- Passata Tomato Sauce - 8.8 oz
- Garlic - 5 cloves
- Walnuts - 2.8 oz
- Cilantro - 2.1 oz
- Tofu - 2.8 oz
- Eggplants - 2 pieces
- Butter - 1.8 oz
- Parsley - 0.4 oz
- Salt - to taste
Step by Step guide
Step 1
Soak the beans in water for 1.5 hours, then cook for 1.5 to 2 hours until tender.
Step 10
Serve with the remaining chopped herbs.
Step 2
In a skillet, heat vegetable oil and sauté the diced onion until golden brown.
Step 3
Add the beans, crushed tomatoes, and garlic (3 cloves, minced), season with salt, and heat the mixture for 5 minutes.
Step 4
Chop the nuts in a blender until crumbly, add them to the beans, mix well, and simmer the mixture over medium heat for 5–7 minutes until it thickens.
Step 5
At the very end, add the crumbled tofu and 50 grams of chopped cilantro (reserve a little for serving).
Step 6
Slice the eggplants in half lengthwise. Make a deep cut along each half, being careful not to cut through the skin.
Step 7
Combine softened butter with chopped cilantro and parsley, minced garlic, and salt.
Step 8
Spread this mixture on the eggplants like sandwiches, place them on a baking sheet lined with parchment paper, and put them in the preheated oven at 392°F for 30–35 minutes, until the eggplants are browned and tender.
Step 9
Top the roasted eggplants with the bean and tofu mixture.
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