From: www.vegalicious.org

Serves 4

Some say that eggplant is an acquired taste. Many kids don?t like it, and I must admit I was an adult before I learned to enjoy it. But perhaps, it was just that eggplant wasn?t ever made or presented in a delicious way. This is definitely one of my top ten favorite recipes. It is an adaptation from a gourmet restaurant in our town. It was not originally vegan, it was vegetarian, so it was not so difficult to change. However, I have tweaked it a bit further and we really enjoy this now. I find it not difficult to make and in fact even easy. I hope you give it a try and enjoy it as much as we do.

Ingredients

2 eggplants
3-4 tbs. olive oil
¾ cups grams mixed nuts, chopped (walnuts or almonds are nice)
2 shallots, chopped
1 tbs. paprika paste
1.5 cups (325 g) tofu , pureed
salt and pepper to taste
4 tomatoes, sliced

Directions

Slice the eggplants lengthwise, in thin slices and fry in the olive oil till lightly browned. (3-4 min.).

Chop the nuts in a kitchen machine or food processor.

Season to taste with salt, pepper and paprika.

Puree the tofu adding the paprika paste, salt and pepper.

Place 1 slice of eggplant on the bottom of an oven proof dish.

Spread the tofu mixture on top and then some of the nut mixture.

Repeat this again with a second slice of eggplant, tofu mixture and nuts.

Top with a slice of eggplant the tofu mixture and sliced tomatoes and sprinkle a few nuts on top.

Do the entire proceedure again for each “lasagna stack”.

Place all in a preheated oven at 200°(C) and bake for 10 minutes.