| 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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