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Eggplant Stack w/ Black Wild Rice & Tofu Mince Meat





2 medium eggplants

2 cloves of garlic

Canned tomatoes x 2

1 cup Black Rice

1 pack Tofu (firm)

2 Tbsp soy sauce

1 Tbsp smoked paprika

1 Tbsp garlic salt

1 Tbsp black pepper

1 Tbsp pinch cayenne or spices of your choice




Cook Rice as per instruction on the package and set aside.


Wash and chop eggplant into rings. Season with salt (soy sauce) and place into baking paper into the oven (30min ~200 C).


For the sauce, preheat the sauce pan over a medium heat. Pour canned tomatoes and simmer for 10-15 min. Add shopped garlic and salt. Set aside.


For the tofu mince meat, combine tofu, soy sauce, smoked paprika, garlic salt and black pepper and mash together with a fork. Spread the mixture on top of the baking paper and place in the oven to crisp.


Assemble the dish in the following order:

Tomato/ garlic sauce, black rice, sauce, eggplant, sauce, black rice, sauce, eggplant, sauce, tofu mince meat.


Bake the dish in the oven for 15 min and Enjoy.


Serves 4


Total Cal:       216

Protein:          12g

Carbs:          38g

Fiber:             12g

Sugar:            10g

Fat:                 4g




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Rosie is the founder of MaxTrimm International and a guru in plant based health and nutrition. She was born and raised in NZ and now lives the life of a nomad, travelling the world to find the best vegan treats!

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