2 Tablespoons olive oil 1 medium eggplant
1 small eggplant 1/2 cup sliced mushrooms
1/2 cup diced onion 2 cloves elephant garlic, chopped
8 ounces extra firm tofu, cubed 1/2 cup walnuts, chopped
2 Tablespoons tamari 2 Tablespoons fresh herbs (thyme is great)
salt and pepper 1 teaspoon dried herbs (thyme or marjoram)
Cut medium eggplant in half lengthwise, then carefully remove eggplant meat, leaving
a 1/4 inch shell. Peel small eggplant and chop all eggplant into small pieces.
Heat olive oil over medium heat in large skillet. Combine eggplant and all veggies
with tofu in skillet and sauté until soft. Mix in walnuts, tamari and fresh herbs.
Sprinkle eggplant halves with salt, pepper and dried herbs, then stuff with eggplant
mixture. Place in casserole with 1/2 inch of water, cover and bake 30-45 minutes until a knife
can pierce the eggplant’s skin. Serve immediately.