Thursday, March 4th, 2010
Tofu-stuffed eggplant with mushroom ragout

Tofu-stuffed eggplant with mushroom ragout

Tofu-stuffed eggplant with mushroom ragout in baking dish
Even though it took several hours, the result was very tasty, and worth the effort. I followed the recipe almost verbatim, except that I substituted dried tarragon for fresh basil in the stuffing, since my basil plant is pretty much dead. Clare enjoyed it too, though as I predicted, she wasn’t too wild about the sun-dried tomatoes. She couldn’t put her finger on it until I told her the ingredients though. She also mentioned that I should have put more olive oil on the eggplant, which is correct.

