Thursday, January 7, 2010

Spinach & tofu stuffed eggplant roulades w/cobb salad

I finally got to use the eggplant in my fridge. I baked it, then filled it with steamed spinach, sauted onions, & tofu. Bake for 15 then top with a variation of hummus all warmed up. I served this with chopped spinach & red leaf, shredded carrots, cypress grove goat cheese & home grown ranch dressing. He doesn't like eggplant (one of the few things that I've actually heard him say he doesnt't like) and will find that this may be my last attempt at it. I liked it though, chewy and flavorful. Love the way that eating this way makes me feel!

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