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Baked Eggplant with Tofu Ricotta

Tofu Ricotta Cheese Ingredients 12-oz. Extra Firm Silken Tofu

1/2 teaspoon honey or agave nectar

1 teaspoon apple cider vinegar

1 teaspoon salt, plus more to taste

Oven Fried Eggplant Ingredients 1 box (2 bags) falafel mix

1 cup soy yogurt (vegan) or regular plain yogurt (not vegan)

1 large or two medium eggplant (at least 1lb total weight), as even a width as possible

Eggplant Stacks Ingredients 1 recipe oven fried eggplant

1 recipe tofu ricotta

1 (12oz) container sauteed sliced mushrooms1 cup favorite spaghetti sauce or favorite Italian salad dressing

Tofu Ricotta Cheese Directions In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.

Oven Fried Eggplant Directions Remove the stem and bottom of one large eggplant. Slice eggplant into about 1/4" horizontal slices (from tip to toe using a mandolin), keeping eggplant slices in order. First 3 bottom slices will not be used so stack will lay flat on platter.Add 2 teaspoons water to the yogurt to thin to the consistency of buttermilk.Dip first piece eggplant in yogurt on both sides and place on falafel mix. Turn and press to adhere as much coating as you can. Repeat until all slices are coated.Place (still keeping it in order) on a sheet pan that has been sprayed with olive oil. Spray the tops of all the slices with the olive oil and bake in a 400° oven for 30 minutes. After 20 minutes, flip the slices over and bake another 10 minutes.

Eggplant Stacks Directions On a heatproof platter, center first slice of eggplant and spread 1/4 cup cheese, then a layer of sliced mushrooms on top.Continue layering, ending up with the eggplant as the last layer.If serving as a hot appetizer heat eggplant in a 350° oven for 15 minutes while you simmer the sauce. Cut 2" vertical slices in the stack, pour some sauce on each plate and top with a slice of eggplant.If serving as a cold appetizer (or salad) cover and refrigerate at least 1 hour up to overnight. Cut a 2" vertical slice in the stack and serve with dressing and maybe a few olives or roasted pepper strips.

By Susan Magrini, Wish Upon A Dish

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