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.