Recipe courtesy of Brian Hill
Roasted Eggplant and Tofu Round
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 23
- Protein
- 15
- Cholesterol
- 47
- Sodium
- 996
- Total: 1 hr 40 min
- Prep: 25 min
- Cook: 1 hr 15 min
Ingredients
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
Directions
- 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.