| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Vegan, Main dish | 6 | Servings |
INGREDIENTS
| 4 | lg | Eggplants |
| 1/2 | c | Canola oil |
| 4 | c | Onions; chopped |
| 8 | Garlic cloves; minced | |
| 6 | Tomatoes; peeled and chopped | |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Red chiles; crushed |
| 1/2 | ts | Turmeric |
| 2 | tb | Ground coriander |
| 2 | pk | Silken extra-firm Mori-Nu tofu; cubed |
| 2 | ts | Garam masala (available in Indian markets) |
| 1/2 | c | Cilantro, fresh; chopped |
INSTRUCTIONS
Poke several holes in each eggplant with a fork. Bake at 400 degrees for about 45 minutes or until they are soft. Let cool and then peel and chop them. Saute onions and garlic in oil in a large skillet. When onions are soft add spices and saute for 2-3 minutes. Add tomatoes and cook for 5 minutes more. Add the eggplant and cook another 5-10 minutes so the flavors can combine. Add cubed tofu, garam masala and fresh cilantro before serving. Serves 6-8 From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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