Stuffed Eggplant with Lentils and Tofu Sauce
Ingredients
- 1 eggplant
- lentils
- mushrooms
- vegetable stock or water
- half package silken tofu
- 1 cup cooked spinach
- 1 clove garlic
- nutritional yeast
- tahini
- rice milk
Preparation
Cut the eggplant in half and hollow it out with a spoon.
Microwave the eggplant halves for 2 minutes.
Sauté lentils and mushrooms with water or vegetable stock.
Fill the hollowed eggplant with the sautéed lentil and mushroom mixture.
For the sauce, blend half a package of silken tofu with 1 cup cooked spinach, 1 clove of garlic, nutritional yeast, tahini, and some rice milk.
Serve the stuffed eggplant with the tofu spinach sauce.
