Ingredients

·       4 eggplants

·       Tofu (see green lentil Tofu recipe)

·       1 eating spoon Tomato paste

·       Half a spoon of red pepper paste

·       Tomato sauce

·       1 onion

·       1 green pepper

·       1 garlic

·       Salt

·       Oil

·       Black papers

·       cumin

·       Garlic powder

·       Onion powder

·       Crushed red pepper

Preparation

·       Crumble the tofu and place it in a baking tray. Bake at 180°C until crispy and set aside. (You may need to turn it once while it's in the oven to ensure it's all golden brown.)

·       Prepare the eggplant. Cut it lengthwise and make slits in the white part with a knife. Sprinkle with a little salt. Place the eggplant halves on a baking dish, white side up. Drizzle with vegetable oil and bake at 200°C until golden brown.

·       Heat a pan over medium heat. Add the vegetable oil, onions, and garlic and sauté until softened.

·       Add the chopped green bell pepper and sauté with the onions and garlic until softened.

·       Add the tomato paste, red pepper paste, and tomato sauce, stirring well.

·       Add the toasted tofu and stir until combined. If the tomato sauce is too thick, add a little water and continue stirring for one minute.

·       Add all the spices and stir briefly. Let it simmer for five minutes over low heat until the flavors meld, then turn off the heat.

·       Place the mixture on the eggplant, then top with a slice of tomato or some mozzarella cheese (for Vegetarian Week). Bake in the oven at 180 degrees until the cheese melts, the tomatoes soften, or the mixture sets.

·       Garnish with parsley and serve with white rice or bulgur.

Quillverve AI