Eggplant Spiral Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb eggplant, cut into 1" cubes8 oz high-fibre rotini pasta1 medium white onion, diced8 oz sliced cremini mushrooms4 cloves garlic, minced1 (28-oz) can no-salt-added diced tomatoes (undrained)1 (28-oz) can crushed tomatoes1/2 tbsp oregano1 tsp dried basil1 sprig fresh thyme, de-stemmed1 sprig fresh rosemary, de-stemmed1/2 tsp smoked paprika1/2 tsp salt1 tsp black pepper1 tbsp lemon juice, divided12.3 oz low-fat silken tofu (Mori Nu)10 oz frozen chopped spinach, thawed and squeezed dry1/4 tsp nutmegpinch red pepper flakeszest of 1 lemon 1/4 tsp salt6 oz Vegan "Mozzarealla" cheese (I used Galaxy brand)
Preheat oven to 400F. Line a baking sheet with parchment or foil.
Place eggplant in a single layer on the sheet. Roast 35 minutes, stirring twice during cooking.
Cook pasta in a pot of boiling, salted water 2 minutes shy of it's "al dente" cook time. Drain and set aside.
Meanwhile, cook onions and mushroom in a small mount of water or non-stick cooking spray until the onion begins to colour. Add garlic and cook until it becomes fragrant.
Stir in both tomatoes, herbs, slalt, pepper and 1 tsp lemon juice.
Reduce heat and cook for 50 minutes.
Spread a thin layer of sauce in the bottom of a 9x13" pan, then add eggplant and cooked pasta to the pot and stir to coat well. Set aside.
In a food processor, puree tofu, nutmeg, pepper flakes, lemon zest, salt and remaining lemon juice.
Pulse in spinach. Swirl into pasta mixture gently and turn the whole mixture into the pan. Cover the tip with Vegan cheese"
Cover and bake 1 hour, then uncover and bake another 20 minutes. Cool 10 minutes and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Place eggplant in a single layer on the sheet. Roast 35 minutes, stirring twice during cooking.
Cook pasta in a pot of boiling, salted water 2 minutes shy of it's "al dente" cook time. Drain and set aside.
Meanwhile, cook onions and mushroom in a small mount of water or non-stick cooking spray until the onion begins to colour. Add garlic and cook until it becomes fragrant.
Stir in both tomatoes, herbs, slalt, pepper and 1 tsp lemon juice.
Reduce heat and cook for 50 minutes.
Spread a thin layer of sauce in the bottom of a 9x13" pan, then add eggplant and cooked pasta to the pot and stir to coat well. Set aside.
In a food processor, puree tofu, nutmeg, pepper flakes, lemon zest, salt and remaining lemon juice.
Pulse in spinach. Swirl into pasta mixture gently and turn the whole mixture into the pan. Cover the tip with Vegan cheese"
Cover and bake 1 hour, then uncover and bake another 20 minutes. Cool 10 minutes and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 211.8
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 841.1 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 15.7 g
- Protein: 12.9 g
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