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Super Health Food


Stuffed eggplant with tofu and tomatoes

Ingredients for 4 people

  • 2 round eggplants

  • 150 gr of stale bread

  • 4 ripe cherry tomatoes

  • 100 gr of tofu

  • 1 pinch of oregano

  • 1 pinch of salt

  • 3 teaspoons of extra virgin olive oil

  • Basil leaves

Cut the aubergines in half (lengthwise), gently empty the pulp and set aside. Put the bread in a bowl with as much water as to soften it; squeeze it and add the salt, crumbled tofu, coarsely chopped eggplant pulp, chopped tomatoes, oregano, 2 or 3 chopped basil leaves and oil. Divide the mixture into 4 and fill the emptied aubergines. Put them in a pan lined with wet parchment paper and bake at 180 degrees for about 30 minutes. Allow to cool and decorate with a few pieces of tomatoes and a basil leaf before serving.

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