What You'll Need
3 eggplants thinly sliced (lengthwise)
1 package firm tofu
6 Tbsp tomato paste
2 cloves garlic, crushed
1 large handful fresh basil
1 Tbsp + 2 tsp oregano
2 cups Swiss chard, sliced thinly
1 28 oz can diced tomatoes
1 large onion, diced
How to Make It
1 Place the thinly sliced eggplant into 350 degrees F oven until the eggplant is tender but not too soft. Remove from oven when finished and allow to cool
2 For the sauce, saute the onion in a small amount of water or vegetable broth until soft
3 Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.
4 Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
5 For the filling, crumble the tofu into a hot pan, add the garlic, 1 Tbsp oregano, basil and Swiss chard and cook until the chard is soft.
6 Add 3 Tbsp tomato paste and stir well.
7 Allow mixture to cool.
8 Place 1-2 Tbsp of mixture into the center of the eggplant and roll, ensuring that the the overlapping piece is placed down in a baking dish.
9 Top with sauce and bake in the oven for 15 minutes.
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