A hearty and nourishing dish to impress. This Tofu Stuffed Eggplant with Lentil Coconut Sauce is vegan, gluten free and refined sugar free with an oil free option.
- 3 large eggplants, cut lengthwise into 1/4” slices
- 1/2 red onion, finely minced
- 2 shallots, finely minced
- 5 cloves garlic, finely minced
- 1” piece of ginger, peeled and minced
- 1 red chili, index finger sized, seeds removed and finely diced
- 15–20 fresh curry leaves (about 2 stems)
- 1 tsp black or brown mustard seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp curry powder (increase to taste if excluding curry leaves)
- 2 tbsp tomato paste
- 3 strips lime peel (roughly 1/3 of a small lime), and juice of 1 lime
- 1/2 cup red lentils
- 1 can full fat coconut milk (about 15oz)
- 2 1/2 cups water (roughly 1 1/2 cans if you’d like to use your coconut milk can to measure)
- 1–2 cups large spinach leaves
- 1 1/2 blocks extra firm tofu (roughly 20 oz)
- salt and pepper to taste
- fresh coriander to garnish
- Preheat oven to 425F while you prepare your eggplant. Thinly slice, and lay out on a lined baking sheet, lightly spraying or brushing with neutral oil of choice. Sprinkle a pinch of salt and pepper, flip and repeat on the other side. Bake for about 15-20 minutes until eggplant is tender. Remove from the oven and set aside. If preferred, you can grill slices, or cook in a grill press instead.
Prepare your lentil coconut curry sauce
- Sauté red onion with oil or water until translucent and fragrant. Add shallots and garlic and sauté for another few minutes. Next add ginger, chili and curry leaves and cook for another few minutes, stirring frequently.
- Next add tomato pace, spices, lime peel and lentils. Cook for 2-3 minutes.
- Add coconut milk and water and bring the mixture to a slow bubble. Reduce heat to low and let simmer for 15-20 minutes, stirring once in a while, until sauce has thickened. Season with salt and pepper to taste and remove from heat.
- Transfer your lentil coconut sauce into an 8×10 baking dish.
- Wrap tofu in a kitchen linen or paper towel and gently pat to remove excess moisture. Slice tofu into 1 inch rectangular pieces.
- To assemble, take one slice of eggplant, lay spinach on top, a piece or two of tofu and then tightly roll. Place the roll into the sauce, seam side down and repeat.
- Bake for 15-20 minutes, until eggplant is golden brown and sauce is bubbling.
- To serve, garnish with fresh lime juice and a sprinkle of salt and pepper to taste.
This recipe was adapted from Ottolenghi’s Paneer-stuffed aubergine in red lentil and coconut sauce recipe originally published by The Guardian. I modified the recipe by substituting paneer, including an alternative eggplant cooking method and adding a few ingredients.
Keywords: lentil, tofu, high protein, eggplant, holiday, main dishes, baking, dinner, meal prep, entertaining