- 1 large eggplant, cut in half lengthwise
- 1 stalk celery, finely chopped
- 1 red bell pepper, deseeded and finely chopped
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- ¼ cup (60 ml) olive oil
- 1 cup (250 ml) diced tomatoes with juices
- 6 oz. (175 g) firm tofu, crumbled
- 1½ cups (375 ml) grated Gruyère cheese
- 1 tbsp. (15 ml) herbes de Provence*
- ½ cup (125 ml) chopped parsley
- Salt and pepper, to taste
- Grated cheese of your choice, for the gratin
*A mixture of dried herbs typical of Provence, easily found in supermarkets and specialty stores.
- Preheat oven to 350°F (180°C).
- Using a serving spoon, hollow out the eggplant, working from bottom end and leaving about ½ inch (1 cm) eggplant flesh along the interior walls. Cut top end of eggplant. Transfer eggplant halves onto a parchment-lined baking sheet.
- Dice eggplant flesh and add to a large bowl. Mix in in celery, bell pepper, onion, garlic and olive oil.
- Heat a large non-stick frying pan over medium-high heat. Add vegetable mixture and sauté for about 5 minutes.
- Add the tomatoes and let simmer for 5 minutes.
- Remove mixture from heat, and stir in the tofu, Gruyère cheese, herbes de Provence and parsley. Season stuffing to taste with salt and pepper. Evenly stuff each eggplant half with the mixture, packing it in well.
- Bake for about 1 hour 15 minutes, topping it with the gratin cheese halfway through.
Photos : Tango [Vitalité Québec] SEPTEMBER 2017
Recipe: Josée Fiset