This recipe came out of my imagination yesterday evening... no meat in the fridge but tofu, one eggplant, tomatoes and feta cheese. By adding some basic ingredients that I always have in my pantry, I prepared this flavorful dish which my husband liked a lot :-)
The presentation in layers is very cute and it's not difficult at all. Try this receipe as an appetizer or an entrée, and make it your own!
Serves 2
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: **
--Vegetarian dish--
Ingredients:
- 8 slices of eggplant (1 long eggplant should be enough)
- 8 slices of tomatoes (2 medium size tomatoes should be enough)
Note: try to find an eggplant and tomatoes which are almost equal in diameter
- 8 slices
Note: same as for the eggplant and tomatoes : it's better if the tofu has the same diameter - if not, double the quantity
- 1 handful of basil leaves
- 2 garlic cloves, grated
- 4 big dried tomatoes
- 1 tablespoon almond powder (or pine nuts powder)
- about 4 tablespoons of crumbled feta cheese
- olilve oil
- sesame oil
Grate the garlic cloves and rub each side of the eggplant slices. Pan fry the eggplant slices in olive oil until golden: you can proceed in batches. Pat dry to remove the excess of oil. Reserve aside.
Pan fry the tomatoes until soft and golden. This should be quick - make sure the tomatoes don't "melt", they need to keep their shape.
Wipe your pan and heat some sesame oil. Pan fry the tofu until golden brown on each side, turning once.
Chop the basil leaves and the dried tomatoes. Mix with 1 1/2 tablespoon of olive oil and the almond powder.
Prepare the millefeuilles - place the different ingredients in this order:
1 slice of eggplant
1 slice of tomatoe
1 slice of tofu
a small quantity of basil/dried tomatoes preparation
feta cheese
1 slice of tofu
1 slice of tomatoe
1 slice of eggplant
Repeat to make 4 millefuilles. Top with crumbled feta cheese.
Bake in the oven for 10 minutes at 390°F / 200°C, then broil on high for 5 minutes.
Enjoy with a baby greens salad and a balsamic vinaigrette.
The presentation in layers is very cute and it's not difficult at all. Try this receipe as an appetizer or an entrée, and make it your own!
Serves 2
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: **
--Vegetarian dish--
Ingredients:
- 8 slices of eggplant (1 long eggplant should be enough)
- 8 slices of tomatoes (2 medium size tomatoes should be enough)
Note: try to find an eggplant and tomatoes which are almost equal in diameter
- 8 slices
Note: same as for the eggplant and tomatoes : it's better if the tofu has the same diameter - if not, double the quantity
- 1 handful of basil leaves
- 2 garlic cloves, grated
- 4 big dried tomatoes
- 1 tablespoon almond powder (or pine nuts powder)
- about 4 tablespoons of crumbled feta cheese
- olilve oil
- sesame oil
Grate the garlic cloves and rub each side of the eggplant slices. Pan fry the eggplant slices in olive oil until golden: you can proceed in batches. Pat dry to remove the excess of oil. Reserve aside.
Pan fry the tomatoes until soft and golden. This should be quick - make sure the tomatoes don't "melt", they need to keep their shape.
Wipe your pan and heat some sesame oil. Pan fry the tofu until golden brown on each side, turning once.
Chop the basil leaves and the dried tomatoes. Mix with 1 1/2 tablespoon of olive oil and the almond powder.
Prepare the millefeuilles - place the different ingredients in this order:
1 slice of eggplant
1 slice of tomatoe
1 slice of tofu
a small quantity of basil/dried tomatoes preparation
feta cheese
1 slice of tofu
1 slice of tomatoe
1 slice of eggplant
Repeat to make 4 millefuilles. Top with crumbled feta cheese.
Bake in the oven for 10 minutes at 390°F / 200°C, then broil on high for 5 minutes.
Enjoy with a baby greens salad and a balsamic vinaigrette.
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