1 + hours
8 oz firm tofu diced into 1/2” pieces
1 small onion, diced
1 cup shiitake mushrooms, sliced thin
1 tbs garlic minced
1/2 cup Simple Root Sweet Chili Savory Cream Cheese
6 tablespoons olive oil divided in three
1/2 tsp salt
Salt and pepper to taste
1 tbs cilantro, chopped
Preheat oven to 400 F Degrees
Wash the eggplants and cut them in half lengthwise. Scoop out the eggplant flesh and reserve, leaving a 1/4 inch shell. Chop the reserved eggplant flesh.
In a large sauté pan heat 2 tbs olive oil over medium heat and add the shiitake mushrooms. Cook 3-4 minutes until slightly caramelized and golden. Remove the mushrooms from the pan and reserve. Add another 2 tbs of olive oil to the pan and cook the onion and reserved eggplant flesh for 4-5 minutes or until the eggplant has softened. Add the garlic, tofu, and mushrooms and cook an additional 2-3 minutes. Stir in the cream cheese and mix to combine. Remove from the heat.
Place the eggplant halves on a foil or parchment-lined baking sheet. Brush the eggplant with the remaining olive oil and season with salt and pepper. Evenly divide the tofu mixture between the 4 eggplant halves.
Bake for 30-35 minutes or until the eggplant halves are tender and fully cooked. Sprinkle with the chopped cilantro and serve