Roasted Eggplant and Tofu Round

Total Time:
1 hr 40 min
25 min
1 hr 15 min

4 servings

  • 1 large eggplant
  • Olive oil
  • Sea salt
  • 1 package firm tofu, diced small
  • 3 fresh cloves garlic
  • 14 to 16 fresh cherries
  • 1 1/2 cups water, plus 1/8 cup
  • 1/4 cup sugar
  • 2 pinches ground cinnamon
  • 1 large egg
  • 1/4 cup bread crumbs
  • 1/2 cup coconut milk
  • Freshly ground black pepper
  • Cornmeal
  • Preheat the oven to 350 degrees F.

  • Dice the eggplant into medium-sized pieces. Mix together 2 tablespoons of olive oil and 1/2 a teaspoon of sea salt in a roasting pan. Put the eggplant into the pan and roast for 35 minutes. Remove the pan from the oven and let cool.

  • Increase the oven heat to 400 degrees F.

  • In a small pan combine the tofu, garlic cloves, cherries, 1 1/2 cups of water, sugar and cinnamon. Put the pan in the oven for 35 minutes. Remove the pan from the oven and let cool.

  • Next, pit the cherries and drop them into a blender with 1/4 cup olive oil and 1/8 cup of water. Add the garlic and the remaining liquid from the roasting pan. Blend to combine. This will be your roasted garlic and cherry aioli sauce.

  • In a medium bowl, whisk 1 large egg. Add the bread crumbs, roasted eggplant, coconut milk, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Combine well and form the mixture into 1/2-inch thick rounds. Coat each round with cornmeal.

  • Heat 1 cup of canola oil in a shallow frying pan. Put the rounds into the pan and fry until golden brown. Put each round on a serving plate and drizzle with the garlic and cherry aioli sauce. Serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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