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Ingredients
- 3 Asian eggplants
- 3 tablespoons light olive oil
- 3 cloves garlic, finely chopped
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red, yellow, or orange bell pepper
- 1 tomato, chopped
- 4 pieces puffed tofu squares, chopped
- 1 teaspoon sea salt, or to taste
- pinch of ground black pepper
- 2 eggs, well beaten and mixed with a pinch of sea sal
Details
Adapted from oggi-icandothat.blogspot.com
Preparation
Step 1
Wash the eggplants, trim the top and leave stems on. Prick all over with the tip of a paring knife. Char the skin of the eggplants directly on the stove fire. Wrap in aluminum foil and leave to cool. When cooled, remove the skin and discard. Transfer eggplants into a plate and flatten. Set aside.
Heat 1½ tablespoons oil in a skillet and stir fry garlic and onion. Cook until onion is soft, add sweet pepper and tomatoes, stir fry for 2 minutes. Add tofu, salt, and ground black pepper and stir fry for 2 minutes. Transfer into a plate and divide into 3 portions. Wipe the skillet with a piece of paper towel. Heat 1 tablespoon of the remaining oil on medium heat. Place one tofu portion on the skillet, shape it into an oval the size of the eggplant, pour 2 tablespoons of the beaten egg all over the filling and top with one eggplant dipped in beaten egg. Fry for 2 minutes, flip and fry the other side for 1 minute or until light brown. Repeat with the remaining eggplants, adding more oil if necessary.
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