Eggplant Napoleon
serves 4
This recipe has a few surprises. My requirements for dinner included using an eggplant, a red pepper, a stalk of broccoli, and some leftover tofu. This turned out to be really fun and easy, despite the copious amounts of dishes it seemed to leave me with. I’m sure I could have made it in a more organized fashion had I not been making it up as I went along.
Read more about this recipe at VeganYumYum.
Roasted Eggplant:
1 Eggplant, sliced into 3/8″ thick rounds
1/2 Cup Olive oil
1 tsp Salt
Sun-dried Tomato Couscous:
1/2 cup Couscous
1/4 Cup Sun-Dried Tomatoes, sliced in strips
1 Cup Water, boiling
Sauce:
1 Red Bell Pepper, seeded and veined
1 pinch to 1/4 tsp salt
Broccoli Fluff:
2 Cups Broccoli, roughly chopped, steamed
Pepper to taste
Tofu Ricotta:
1/2 Package Extra Firm Tofu, rinsed and crumbled
1/2 tsp salt
1 tsp dried Basil
1/2 tsp dried Rosemary
1/2 tsp dried Marjoram
1/2 Tbs lemon juice
1 Tbs Nutritional Yeast
Freshly cracked black pepper to taste
1/2 Cup Toasted Pine Nuts
prep: 30 minutes
total: 50 minutes
cookie sheet
small pot
food processor
pot with steaming basket (or steamer)
skillet
large bowl
1. Preheat oven to 425º F.
2. Rub eggplant slices in salt and oil, place in one layer on a cookie sheet, and bake for 20 minutes. Flip, bake for 10 more minutes, remove from oven.
3. Meanwhile, place couscous and tomatoes in a small pot with a dribble of vegetable oil. Toast over medium heat until fragrant, add boiling water, cover, reduce heat to low. After 10 minutes, turn off heat.
4. Puree your pepper in a food processor until very smooth. Add salt to taste, set aside.
5. Steam broccoli, puree, add pepper to taste, set aside.
6. Mix together the tofu, salt, basil, rosemary, marjoram, lemon juice, yeast, and black pepper to make the tofu ricotta. Heat in mircowave until hot, set aside. Toast pine nuts in a dry skillet.
7. Assemble. Place a bit of the pepper sauce in the middle of the plate. Add a slice of eggplant on top of that. Add a layer of tofu ricotta and a layer of broccoli fluff. Add another slice of eggplant. Add couscous and broccoli. Add the last slice of eggplant and top with tofu and broccoli. Garnish with toasted pine nuts.
