click Serves 2.
- 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..