Delicious Recipes

Eggplant and Tofu Bundles

in cucina con pina

•

in

Eggplant and tofu bundles are delicious, I tell you, you can try my recipe if you are vegan or vegetarian, but even if you’re not, it’s always worth a try. Absolutely seasonal, eggplants are easy to prepare in many ways today and together with many other ingredients. Here for example with couscous or spelt, obviously all cold and prepared in advance, eggplants are an excellent vegetable to accompany with grains and more.

  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 30 Minutes
  • Portions: 3
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Summer
183.16 Kcal
calories per serving
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  • Energy 183.16 (Kcal)
  • Carbohydrates 11.69 (g) of which sugars 6.08 (g)
  • Proteins 4.70 (g)
  • Fat 14.85 (g) of which saturated 2.12 (g)of which unsaturated 1.84 (g)
  • Fibers 5.93 (g)
  • Sodium 395.13 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 2 eggplants
  • 3.5 oz tofu
  • 3 tbsps extra virgin olive oil
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 sprig marjoram
  • to taste salt
  • to taste black pepper
  • 1 tsp pistachio granules

Tools

  • Chopper
  • Baking Tray
  • Parchment Paper
  • Spatula
  • Peeler

Steps

  • Use the peeler to peel the eggplants and place them on parchment paper on the baking tray to cover the surface.

  • Season them with salt and oil, marjoram, thyme, and rosemary (use part of the herbs now, and the rest with the tofu). Bake in a preheated oven at 375°F for 20 minutes.

  • Let the eggplants cool.

  • In the meantime, wash and dry the herbs, open the tofu, and put everything in the chopper along with the oil, salt, and pepper.

  • Blend for a few seconds until you get a smooth and homogeneous cream.

  • Lay the eggplants on a cutting board and spread the tofu cream evenly over half of the eggplants.

  • Fold them over like a wallet and sprinkle pistachio granules on top.

  • Here are the eggplant and tofu bundles ready in no time.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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