Italian Eggplant Aubergine Tofu Bake Food

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

VEGAN VIETNAMESE TOFU AND EGGPLANT

Steps:

• Cut up the tofu into little cubes, about 2cm (just under an inch) long or so.
• Slice the eggplants into 4 long strips, then cut them up into slices, about 1cm (half an inch roughly) thick.
• Slice up your spring onion, fairly thinly, as in the pictures and separate the white and the greens.
• Finely chop the ginger and garlic, either with a knife or in a food chopper or even a pestle and mortar.
• Combine the black bean sauce, soy sauce and palm sugar in a small bowl and keep aside.
• Heat a wok up on medium high heat and heat up 2 tsp of the oil.
• Fry the tofu on the high heat for about 3 minutes, stirring, to crisp up the tofu, turning them to brown all over.
• Turn out the tofu onto a plate and keep warm.
• Heat another tsp of oil in the wok, still on medium high heat and sauté the white part of the spring onions, the ginger, garlic and chilli for 2 minutes until fragrant. The chillies are going to make you cough. If you like, add the chillies in later with the sauces.
• Add the eggplants in, turn the heat up and fry them for 3 minutes, browning and crisping the eggplants up in the process. This caramelises them and provides a lovely smoky, bittersweet flavour.
• Next, add the tofu, the combined sauces, the salt and freshly ground black pepper, stir and bring back to boil.
• Lower heat down and simmer (just bubbling) for another 5 minutes, at which time your eggplants should be just done. If you like your eggplants mushy, cook them for longer. Check seasoning, add a bit more salt if needed.
• Take off heat and stir in the sesame oil.
• Serve immediately, garnished with the sesame seeds and green part of the spring onions.
• Serve it with the rice you cooked, some slices of cucumber or tomatoes or some salad leaves, and you have a complete meal in 30 minutes.

EGGPLANT TOFU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly, about 30 minutes.

ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and garlic in oil in a large oven proof skillet over medium heat.
• Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
• Bring to a boil.
• Reduce heat and simmer, covered, for 10 minutes.
• While eggplant is simmering mix tofu and eggs.
• When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
• Sprinkle with grated parmesan cheese.
• Bake 35 minutes.

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
• Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
• Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.