This was adapted from a recipe from Susan Voisin who has a wonderful blog

Eggplant Casserole

Ingredients:

2        medium eggplants (about 1.25 pounds each)
1        medium onion, chopped
1        large green bell pepper, chopped
2        ribs celery, chopped
2    cloves    garlic, minced
6    oz    mushrooms, sliced (about 2 cups sliced)
1 1/2    cups    cooked chickpeas
2    Tbs    minced parsley
1/2    tsp    dried thyme
1/4-1/2 teaspoon cayenne pepper (or to taste)
1    tsp    paprika (smoked or regular)
1/4    tsp    freshly ground black pepper
6    oz    silken tofu (1/2 package Mori-Nu, Lite preferred)
1    oz    raw cashews (a little less than 1/4 cup)
1/2    tsp    onion powder
2    Tbs    water
2    tsp    salt (or to taste)
1    Tbs    nutritional yeast
1/4 Cup Rolled Oats
1/8    tsp    dried basil
1/8    tsp    dried oregano

Instructions:

Preheat oven to 425 F. Prick eggplants several times each with a fork and
place them on a baking sheet. Bake until they are both completely soft (skin
will be blackened in places and collapsed in the middle)–30 to 40 minutes.
Remove from oven and allow to cool. Scoop the flesh from the skin,
discarding any liquid. Set aside until ready to use.

Chop all vegetables (I do each one separately in the food processor). In
pot, on high heat add the onions, green pepper, and celery and cook,
stirring, until the vegetables soften, about 6 minutes. Add the garlic and
mushrooms and continue to cook on medium-low heat, stirring and scraping the
pan’s bottom, until the mushrooms soften, about 5 minutes.
Add the reserved eggplant, chickpeas, parsley, thyme, cayenne, paprika,
and black pepper. Cook, breaking up any large pieces of the eggplant with
the edge of a spoon, on medium heat while you prepare the tofu mixture.

Place the tofu, cashews, onion powder, and water in a blender and process
at high speed until cashews are blended and mixture is smooth.  Scrape the
mixture out of the blender and into the pot with the eggplant-chickpea
mixture. Stir well, add nutritional yeast, and salt to taste.

Preheat oven to 375F. Oil a shallow baking dish and pour the eggplant
mixture into it, smoothing the top. Mix the oats with the basil and
oregano and sprinkle them over the top of the casserole. Bake for about
25-30 minutes, until top is browned and casserole is hot. Remove from oven
and allow to cool for a few minutes before serving.

 

 

 

 

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