On my rest day I always challenge myself to make a nice dinner for my family. I’m home. I have time to catch up and I wanted to use up some tofu that I had on hand along with some leftover herbs. We will be away all weekend, so with that I’m trying to use up everything that I can before anything spoils.
I’m not a big eggplant fan but I knew I needed something more substantial to try this recipe out with along with some larger zucchini. Thankfully my husband loves eggplant so I knew I was covered. This recipe is really easy and super-protein packed. The freshness from the herbs screams spring, which after this winter – is a welcome bonus. You can definitely adjust the flavoring of the filling to your taste. I hope you enjoy this dinner as much as we did.
— Knead to Cook