Eggplant Spiral Bake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Eggplant Spiral Bake calories by ingredient
Introduction
Rich and hearty, full of flavour and yet missing the sticky, cloying nature of most baked pasta dishes, this high-fibre rotini and veggie casserole gets just enough (vegan) cheese to add a touch of richness and is filled with the healthy, lean protein of low-fat tofu. Mushrooms, eggplant, spinach and just a hint of lemon zest round out the full flavour profile, and little bursts of tomato add complexity. Rich and hearty, full of flavour and yet missing the sticky, cloying nature of most baked pasta dishes, this high-fibre rotini and veggie casserole gets just enough (vegan) cheese to add a touch of richness and is filled with the healthy, lean protein of low-fat tofu. Mushrooms, eggplant, spinach and just a hint of lemon zest round out the full flavour profile, and little bursts of tomato add complexity.Number of Servings: 8
Ingredients
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1 lb eggplant, cut into 1" cubes
8 oz high-fibre rotini pasta
1 medium white onion, diced
8 oz sliced cremini mushrooms
4 cloves garlic, minced
1 (28-oz) can no-salt-added diced tomatoes (undrained)
1 (28-oz) can crushed tomatoes
1/2 tbsp oregano
1 tsp dried basil
1 sprig fresh thyme, de-stemmed
1 sprig fresh rosemary, de-stemmed
1/2 tsp smoked paprika
1/2 tsp salt
1 tsp black pepper
1 tbsp lemon juice, divided
12.3 oz low-fat silken tofu (Mori Nu)
10 oz frozen chopped spinach, thawed and squeezed dry
1/4 tsp nutmeg
pinch red pepper flakes
zest of 1 lemon
1/4 tsp salt
6 oz Vegan "Mozzarealla" cheese (I used Galaxy brand)
Directions
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.