Amazing and easy to make, this roasted eggplant fan looks as good as it tastes! The eggplant, or aubergine, provides fibre and a range of nutrients, including manganese, copper, vitamin B1, and vitamin B6.
Learn more about Taking Cancer on Through Flavour initiative by Boehringer Ingelheim.
Serving size: 2
Ingredients:
• 2 medium (350g) eggplants
• ½ cup (120g) tofu
• ½ cup (70g) tomatoes
• 2 (10g) garlic cloves
• 2 Tbsp. (3g) fresh basil
• 1/3 cup (50g) vegan mozzarella
• 2 tbsp olive oil
• Salt and pepper to taste
Preparation:
1. Cut the eggplant into thin slices, but not all the way through, leave it attached to the stem. Season every slice with salt. Let the eggplant sit for 1 hour.
2. Preheat the oven to 350°F/175°C.
3. Pat dry with paper towels and place on a baking sheet. Drizzle olive oil over each eggplant fan.
4. Thinly slice the tomato. Place tomato slices between each eggplant slice.
5. Smash the tofu, and add minced garlic, chopped fresh basil, black pepper and salt on the eggplant fans. Add shredded vegan mozzarella on top. Bake for 45 minutes.
6. When done, sprinkle with fresh basil on top and serve warm.
