Recipe courtesy of Brian Hill

Roasted Eggplant and Tofu Round

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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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



  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Increase the oven heat to 400 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.