Vegan Eggplant Tomato Napoleon

This week's recipe for Vegan Eggplant Tomato Napoleon comes from Karma Kitchen Chef Anne Churchill, who's created a new vegan menu at Feelings Cafe. It's a great use of the bounty of eggplant and tomatoes in the market right now.

1 long purple eggplant
1 lb Creole tomatoes
1 bunch arugula
1 block firm tofu
1 small bunch basil
Any other tender fresh herbs as desired
3 garlic cloves
4 Tbsp oil of choice
2 tsp oregano
Kosher salt and freshly ground pepper to taste
2 tsp agave nectar
1/4 c silken tofu
Juice of half a lemon


Slice eggplant into 1/3 inch rounds. Brush eggplant with oil, sprinkle with salt and bake at 400 until tender. Slice tomatoes the same way.  Place on a baking sheet and sprinkle with pepper and dried oregano. Bake until the vegetables begin to dry out a bit. Drain and crumble tofu. Mince the garlic and add 2 cloves to tofu. Chiffonade basil and add all fresh herbs. Season to taste with salt, pepper and a splash of olive oil.  

In a blender, puree the arugula, 1 clove of garlic, silken tofu, salt, pepper, remaining olive oil, agave nectar and lemon juice.  Adjust seasoning to taste.

Assemble napoleons by placing one slice of eggplant as the base, then about 2 Tbsp of the tofu mixture, then tomato, eggplant, tofu mixture, tomato and top with eggplant. Cover with sauce and heat for 7 or so minutes or store for up to 5 days.

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