Stuffed aubergines with tofu & pear

Stuffed aubergines are a well-known dish, that normally are done with minced meat or tuna… but today I will bring you a surprising recipe.

We are going to stuff the aubergines with tofu, pear and cinnamon.

I know that not everybody likes to add fruits in a savoury dish… I love it, not to mention the cinnamon, my name should be Patricia Cinnamon 😛

Tofu is a very good vegetable protein, without saturated fat. Its texture and flavour are very similar to fresh cheese. It is said that it’s tasteless but for me this is an advantage, so it can soak up other ingredients or spices.

This is one of these dishes I like cause you can do it in advance and you just need to warm it up when you are going to eat it. Perfect for those days when we arrive home tired & hungry, or when we have guests.

Let’s start.

Per person:

1 aubergine

150 gr. tofu

1 small pear

1 onion

1 garlic clove (finely minced)

1 teaspoon cinnamon

extra virgin olive oil

salt, pepper

optional: fresh cheese 0% (quark style) or grated cheese


Pre-heat the oven to 200 degrees.

Wash and cut the aubergine, in half from top to bottom, make some cuts in the flesh (for better baking) and add salt and pepper. Bake it at 200 degrees for 40 min. They will get soft. Put them aside.

(Or you could cook them in the microwave for 8 min. they will be ready).

In a pan with a tablespoon of olive oil, add the finely minced garlic and onion, salt and pepper. Cook it at mid-heat.

When they get a bit of colour, add the pear and tofu cut into small dices and cinnamon. Cook it until the pear gets soft (about 8-10 min.)

Take out the flesh from the aubergine with a spoon (take care not to break the skin).

Mix the pulp of the aubergine with the tofu-pear and stuff the skin with this mix.

Until this step, you can prepare it in advance.

To serve, you have 2 options:

  1. Put some grated cheese on top the aubergines to gratin/broil them in the oven.
  2. Warm them up in the microwave and serve them with a good spoon of fresh cheese.


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