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Eggplant Stacks

They are just really good. And healthy for you..

Serves 2.

Ingredients:

  • 1 medium eggplant, thick sliced
  • 2 tbsp olive oil, divided
  • 1 tbsp pomegranate oil (or whatever you have)
  • 6 oz tofu, extra firm
  • 1/4 tbsp smoked paprika
  • 1 medium tomato, thick sliced
  • 2 eggs
  • some tzatziki or soft goat cheese (optional)

Slice the tofu into 8 equal square pieces. Place on a plate sandwiched between two paper towels, and then put something really heavy on top, like a cast iron pan. Let it sit for 20 minutes to an hour.

Slice the eggplant thickly into 8 slices, and dip the slices in a mixture of 1 tbsp oil and 1 tbsp pomegranate oil. Turn to coat both sides. Then put them in the oven on a high broil, for just a few minutes per side, being careful to watch them so they don’t burn. You want to take them out right when they start to blacken.

Slice the tomato into 8 thick slices.

In a small bowl, combine the remaining 1 tbsp oil with the smoky paprika. Dip the tofu pieces into the oil mixture and turn to coat both sides. Put into a medium hot pan and cook up for 10-15 minutes, until they crisp up, turning occasionally. Take them out of the pan and then add the eggs, frying them up as you like them.

Stack a slice of eggplant and then tomato, a dollop of tzatziki (or goat cheese), then a slice of tofu and repeat with eggplant, tomato, tzatziki, tofu. Make 2 per person and lay the fried egg over top.

It is also really pretty stacked up like that..

eggplantstacks1

 

 

February 15, 2016 Comments (0) Eggs, Vegetables

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