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Vegetarian Stuffed Eggplant

Vegetarian stuffed eggplant - A simple yet elegant way to serve your favorite vegetables.

Posted By: K. Taako
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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US Metric
  • 1 block firm tofu
  • 1 red pepper, seeded, sliced thin
  • 1 yellow pepper, seeded, sliced thin
  • 1 package mushrooms (optional)
  • 2 zuchinni sliced, skin on
  • 1 maui onion, sliced thin
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons oyster sauce (omit for vegetarian)
  • 2 tablespoons Aloha shoyu or tamari for gluten free
  • 1 large eggplant hollowed and seeded

Cooking Process:

Cut eggplant in half and remove seeds and hollow out center.  In a wok or deep saute' pan, heat oil and sesame oil just before it smokes, throw in onions and peppers and sweat for 1-2 minutes, add zuchinni, mushrooms and flash cook for another 3 minutes.  Add tofu, soy sauce, oyster sauce and tofu.

Fill hollowed out eggplant halves with vegetables and cook in pre-heated oven for 15-20 minutes or until eggplant is nice and tender.