Baked eggplant with tofu

1 serving

20 minutes

Baked eggplants with tofu are a refined dish of Chinese cuisine that combines the tenderness of vegetables and the silky texture of soy cheese. For centuries, the Chinese have used eggplants in cooking, imparting them with deep aroma and rich flavor through proper preparation. In this recipe, eggplants are first salted to remove bitterness and then grilled to enrich them with a light smokiness. Soy sauce with truffle and vegetable oil gives them a rich flavor palette. Warm eggplants complemented by the freshness of corn salad, sweetness of tomatoes, and nutty notes of pine nuts create a harmonious dish perfect for both everyday dinners and festive receptions. Garnishing with sun-dried tomato sauce adds extra depth of flavor to the dish, turning it into a true culinary masterpiece.

Energy value per serving

• Calories: 161.7
• Proteins: 6.7g
• Fats: 10.1g
• Carbohydrates: 11.2g

Ingredients

• Eggplants: 130 g
• Tofu: 30 g
• Soy sauce: 5 ml
• Truffle oil: 5 ml
• Vegetable oil: 5 ml
• Tomatoes: 15 g
• Corn salad: 3 g
• Pine nuts: 5 g
• Sun-dried tomatoes in oil: 5 g

Cooking steps

1. Slice the eggplants into rounds, salt them and let sit for 5-10 minutes to remove bitterness, rinse and grill until cooked.

   Required ingredients:

   • Eggplants: 130 g

2. Mix soy sauce, two types of oil, add salt and pepper, and dress the eggplants.

   Required ingredients:

   • Soy sauce: 5 ml
   • Truffle oil: 5 ml
   • Vegetable oil: 5 ml

3. Arrange corn salad, diced tomatoes, and tofu in a circle on a plate, sprinkle with pine nuts, and garnish with a sauce made from sun-dried tomatoes blended beforehand.

   Required ingredients:

   • Tofu: 30 g
   • Tomatoes: 15 g
   • Corn salad: 3 g
   • Pine nuts: 5 g
   • Sun-dried tomatoes in oil: 5 g