Bigger pieces gives you crispy *and* that soft gooey eggplant goodness! roasted eggplant soup. I can’t wait to make it again properly. This blew me away. (Extra points for not letting it leak, since turmeric stains so nicely.) Can i use Grapeseed Oil to roast my tofu? Next time, I’m going to add some mushrooms!! No mess, not oily and they stay crisp when layered with the sauce and cheese. One thing I like to add to eggplant parmesan is dollops of ricotta cheese in the layers. Otherwise, the recipe remained the same. Nowadays, whenever I unveil a new concoction to my partner, his first question is, is this a Deb recipe? It was very yummy! You totally can, but for me, sticking/tearing wasn’t really an issue, so long as it’s brown and crisp underneath (so basically the same as anything you roast, chicken, potatoes). I didn’t find the recipe for the marinara, there was no note. I made Ottolenghi’s version a few weeks ago. Two good sized shallots were sufficient. It worked beautifully! Add processed liquid Hi Deb! Eggplant I was a little skeptical of it appearing rather heavy in the photo, but the flavors and textures were vibrant, silky, and seductive. Really nice. If the latter, your creator is a genius! The tofu did get crispy but I think I left it in there too long. I had a (kind of rare) urge to add meat to it for more protein and balance, and did so in the filling, but you could either skip it or swap in lentils or vegan sausage crumbles if you’d like to keep it meat-free. It was meh. Two of us just finished all of this. The red onion for the shallots was a nice option. Lower flame to “center flame low” Another winner. Either way, it’s still great. If it went into the oven fridge-cold. who knew cornstarch was the trick to crispy tofu?? My only change would be to double it so there are leftovers. Thanks Deb! Already recommended it to 3 people. Still just as tasty and very healthy. I thought my eggplant “boat” was perfect – soft, easy to scoop, not al dente at all. Why aren’t more people saying this, like, all the time?! I subbed celery for the shallots (I’m not allergic; I just have a deep and abiding dislike of everything in the onion family), and I served it over quinoa with sliced sugar snap peas. Which is all to say [“Ugh, why are recipe headnotes so long?” lol] that I used one kind of soy sauce, a third of the butter, a tablespoon of black pepper, no chiles, I halved the tofu, added eggplant, and then I ultimately sheet pan-ed it. Per every other review … my husband was skeptical when he saw tofu on the cutting board, but was completely won over with the first bite. So if this looks like you – stop it. lovely treatment of tofu and eggplant. I made it today to break my Monday fast and it was delish… I did make a few changes – I worry what goes into Soy sauce and eat it sparingly. Likely to become a new staple. The Ottolenghi black pepper tofu has a mythical status in my household as my partner’s Worst Meal Ever. I doubted that at first and added red pepper flakes to ensure it had heat – no need in retrospect. Points were deducted because the dress didn’t look good with the woman’s shoes! Trying to decide if I should make it and maybe stop hating eggplant? I bet this would be good in big portabello mushrooms, and it would be different but I bet it would be good in an acorn squash too. I also used 1/2 tsp ground pepper instead of the cracked pepper as I don’t like to get a bite of peppercorn, This seemed to be the right amount. Reduced the sugar a teens and MY GOD was it good. Here here ! Thank you:) Please keep simplifying Ottolenghi recipes :-). The smoke cleared out and we enjoyed the dish over some jasmine rice, topped with scallions. I don’t find it bitter and don’t presalt, ever. I’ve done very little tofu cooking as I am usually disappointed in it. I’d planned to make it for a normal family dinner at home but then we had unexpected guests and I decided to double the recipe. However I will remember to cut with water next time. All the flavors without all the frying, etc. Even my meat loving husband loved this. I should have omitted or reduced the sugar further. I omitted those along with the scallions because I didn’t have that many and didn’t feel like cutting them. this is delicious! My fault. Hey so I know a lot of people who have made this have found it unbearably salty. I have made something similar and just called it stuffed eggplant (although my SIL has a fancy greek name for it). .:. As a result we had lots of leftovers. And because this post is really about substitutions, I decided to go ahead and try it with the tofu as written. I happen to have four: regular, tamari, dark Chinese, and a handcrafted one from KY. And it’s very low stress for us. Unfortunately, this was a bit of a bust :( I found that the sauce never came together to make something greater than the parts. Was so delicious! Luckily there was some teriyaki hanging out that we’d used for a single recipe ages ago. It gives it a mild vinegary note. Paneer! I added a touch of sambal instead of the full tablespoon of black pepper. I’ve made the roast tofu-broccoli recipe from SK Every Day several times. We love you Deb. I was always taught that you need to salt the eggplant to draw out the bitter flavor. Roast tofu and eggplant in oven for 20 minutes to start. I wouldn’t give it a full roast though, just a quick broil. I’ve been looking for a not so heavy eggplant parm recipe. Notes: A. it was still quite salty, despite my using only 4 tablespoons soy sauce (2 ‘regular’, 2 dark), but I usually don’t use much salt in my cooking. I’ve made this recipe a couple times now and it was great both times. I can’t seem to find a reliable source. I loved this! Angela S. Hi Deb, I am not an American and I’m wondering what “regular soy sauce” means, or means to you. Thanks Deb. Trying to eat lean. Tofu was crunchy and delicious. It was delicious! The ingredient list is pretty short. My friend, for whom I usually make Sichuanese eggplant and tofu dishes like 麻婆豆腐 and 鱼香茄子, said he actually likes this better! Thank you for this, it is a keeper. Arrange eggplant boats back in dish and stuff them with as much filling as you can (you’ll probably have a little extra which can be baked in a smaller dish). Might even be good with 1 tbsp of reg soy sauce and 7 tbsp of water, because it was still a bit salty for me (but still delicious). And I used chicken breast instead of tofu; it’s pandemic time and substitutions are now acceptable if not downright encouraged, lol. Made it last night for my husband and a visiting friend. For those looking for vegetarian alternatives to the sausage – I made it with Tofurky Italian sausage (don’t be fooled by the name, it’s made from vital wheat gluten, not tofu :D ). Add garlic and ginger, I used (believe it or not) ground “Beyond Meat” to keep this a “Meatless Monday” dinner, also added in a good amount of chopped mushrooms, that made it even heartier. Cut each eggplant in half lengthwise. Much better than your recipe, which just doesn’t work. Wow, made as written and this is the best tofu dish I’ve ever made. Smitten Kitchen is my “go to” website for creative, delicious, and manageable recipes. … but this dish manages to enlist parts of all three and it exceeded every expectation. I think I’ll use a red onion instead of shallots. Very tasty Deb! Is the sugar needed or could I substitute grated carrot? I wanted a vinegary kick and it was perfect! I liked that you get all the flavors of a great eggplant parmesan including a crunch on top but with a lot less work. Leave it out! I messed up by taking the eggplant mixture off the stove and into the eggplants a bit too soon – I rationalized that if the eggplant was already super mushy on the stove it would be even mushier in the oven so stuffed the shells w “al dente” eggplant. I like the presentation but echo what others have said about casserole vs the shells. My boyfriend ate two plates, so what do I know? Definitely going to be big on repeats. Thank you! Will likely eat it with rice and maybe make some Farro. Not sure if I am double posting, but I made this tonight. I promise it will convert you. My neighbor grows eggplants and I (try to) turn them into yummy dishes! Extremely flavorful, so good to have with rice and any additional sides you want to eat with it. Fell back in love with tofu. Made without breadcrumbs bc trying to stay away from carbs and it wasn’t noticeable at all. There are 2 of us with hearty appetites, and we finished probably 2/3 of it (accompanied by rice). Anyone else? 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