Grilled Eggplant with Hearty Mushroom and Tofu Ricotta Ripieno Alla Bolognese

Happy Friday the 13th to you!

I have decided to post this one a couple of days early, so that I may add an extra recipe this coming week on Tuesday (in order to celebrate St Patrick’s Day and get something Irish on the menu) in honor of my Celtic roots.

So, before we journey to the Emerald Isle next week, today we will be revisiting Italy, where we will continue with another recipe to add an Italian flair to our garden fare……..

Grilled Eggplant with Hearty Mushroom and Tofu Ricotta Ripieno Alla Bolognese. I know its a mouthful, but what a delicious mouthful it is! So lets break it down-

Tofu Ricotta: Extra firm tofu that is broken up and crumbled, to be used as a dairy free/vegan substitute for ricotta cheese

Ripieno: is a stuffing or filling/ thicker than a sauce, chunky in texture

Alla Bolognese: is to indicate that it is prepared in the style of the region of Bologna Italy/ a full bodied meat sauce with vegetables and tomatoes.

And this week, we will continue our tour of Italy with a quick and easy version, that not only satisfies the taste buds, but also delivers a delicious healthy dose of veggies and plant based protein. The rich flavor profile of the Ripieno Alla Bolognese is created when the meaty bold flavors of the “meat”less protein, fresh mushrooms, and tofu “ricotta” are all brought together. It is important to note, that since the Eggplant is not necessarily the star of the dish, it can easily be replaced with grilled Zucchini, Cabbage or Cauliflower Steaks, or even large Portobello Mushroom Caps. The Ripieno Alla Bolognese has a diverse array uses and can be incoorporated in many different ways. In addition to being used as a topping to almost any grilled vegetable, it can also be utilized as a stuffing for bell peppers, or even as a filling in a lasagna preparation. So lets get cooking! Here is what you will need:

Grilled Eggplant with Hearty Mushroom and Tofu Ricotta Alla Bolognese

Yields 4 servings (see bottom of page for Weight Watchers PPV)

Shopping List and Ingredients-

Eggplant- Two medium purple

Meatless ground veggie protein/ or meatless crumbles. One 14 oz tube or equivalent. I used ‘Gimme Lean ground sausage style veggie protein’, but it also comes in ground beef style, and the crumbles that you can buy are already pre-cooked.

Tofu-One 12 oz block of extra firm

Crushed tomatoes- One 28 oz can- I use organic and fire roasted if available.

Crimini mushrooms- One 8 oz box pre sliced-Porcini mushrooms are also a desirable addition (or substitution) for their meaty flavor and texture.

Grated vegan “parmesan” style topping- 1/4 cup- I use ‘Go Veggie! dairy free’

Worcestershire sauce- 2 Tablespoons-I use ‘Annie’s (a vegan one)

Extra virgin olive oil- 3 Tablespoons for sauce, and 3 Tbsp to brush onto eggplant

Minced dried onion mix- 2 Tablespoons

Minced garlic fresh or from jar-2 teaspoons

Italian Seasonings- 3 Tablespoons (1 for olive oil, and 2 for sauce)

sea salt and cracked pepper to taste

Cinnamon and brown sugar-small pinch of each to cut the acidity (optional)

*Most items are readily available at a majority of grocery stores, with the exception of the vegan Worcestershire sauce and the grated soy topping, which were sourced from a local specialty food market.

Step 1: Ripieno Alla Bolognese preparation

Add 1 Tbsp of Olive Oil to a sauce pan over medium heat, then add minced garlic until slightly browned, and then add mushrooms. Once the mushrooms are coated and slightly sauteed, add the whole can of crushed tomatoes and bring to a boil while stirring, before turning down the heat to a simmer. Then begin adding the following: Grated “parmesan’ topping, dried onion mix, Italian seasoning, Worcestershire sauce, salt and pepper to taste, cinnamon and brown sugar. Stir, cover, and continue to simmer for 10-15 minutes while preparing the remainder of the Ripieno Alla Bolognese.

In a cast iron skillet brown meatless veggie protein (or pre-cooked crumbles) in 2 tablespoons of olive oil. Once cooked, and/or heated through, add the entire block of tofu by breaking it up into the pan, and mixing it in with the meatless protein. It should be similar to the consistency of ricotta cheese. After the tofu/crumble mixture is incorporated, turn the heat down to low, and add in the mushroom infused tomato sauce. Stir and let simmer while grilling the eggplant. Mixture will thicken as it cooks.

Step 2: Grilled Eggplant preparation

Turn on electric grill and set for high heat. Mine has degrees, so I set it for 400 degrees. If you are using an outdoor charcoal or gas grill, just be sure its hot enough to get a good sear and decent grill marks, but not so hot that it burns the outside before the inside is cooked through.

Slice the eggplant into 1 inch thick steaks, or into rounds, depending on what you prefer. Brush with seasoned olive oil (I add in Italian seasonings and cracked pepper) on one side, and place oiled side onto hot grill. Brush remaining side, and cook until opaque and with grill marks (about 7 minutes, then flip and continue on other side). Its done once both sides are browned and center is easily fork tender and soft. Remove from heat.