Monday, 29 September 2014

Aubergine slices with tofu and tomato sauce


     In one of the first vegetarian cooking classes I attended, I remember they told me that aubergines did not offer great nutritional values to the body. At that time I was very very disappointed, especially because I have always appreciated the flavor of aubergines. The fact is that I went on eating them over the years and today I'm glad  I did it because the information they gave me during  that class was not correct. In fact, aubergines have medicinal properties as they are very  digestive and they also help to reduce bad cholesterol (LDL).  Aubergines are also low in fat, rich in magnesium, fiber, vitamin B6 and vitamin K.
    With a huge basket of them, as well as tomatoes, this past week, here at home, we had a lot of gazpacho, paté and this delicious roasted auberginee-shaped lasagna.

(serves 4)

 2 large aubergines + olive oil as needed
1 onion sliced ​​
2 tbsp olive oil
1 garlic clove 
250 gr grated tofu
10 mushrooms on slides
1 large grated carrot
1 tbsp soy sauce
1 tsp oregano
salt to taste

For the sauce:

1 onion, chopped
2 tbsp olive oil
2  garlic cloves 
650 gr tomato peeled and seeded
1 tsp coconut sugar (optional)
 salt to taste

Prepare the sauce:

Place the olive oil and the chopped onion in a pan. Brown until golden.
Add the garlic cloves and mix well.
Add the tomatoes and sugar. Wrap well and cook over low heat for 5 minutes.
Add salt and simmer at low heat for another 10 minutes.
Check the seasoning and use the food processor to obtain a creamy sauce.

Cut the eggplants into thin slices.
Rub each slice with olive oil and sprinkle with a little salt.
Let them stand while you prepare the tofu.

Preheat oven to 200

Cut an onion into rings and sauté in olive oil.
Add the chopped garlic and let it simmer.
Add the tofu and season with salt. Wrap and cook on low heat for 4 to 5 minutes.
Add the mushrooms. Wrap again and cook  for 2 minutes.
Add the carrot, soy sauce and oregano. Wrap well. Check the seasoning and cook for 3 minutes on medium heat.

 On a baking tray, add a layer of tomato sauce and then start to spread the aubergine slices (remove excess salt from the slices if they have).
Spread  a layer of tofu evenly and go on using the aubergines and the the tofu until you use all the ingredients.
Pour  the rest of the tomato sauce and sprinkle with black sesame seeds.

Place in oven and bake for 45 min.

Serve with a green salad.

Bon appétit!

© veggie delicious food, September  2014

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