A dish inspired by Gordon Ramsay’s Aubergine Caviar recipe…
I still remember the first time I tasted a roasted eggplant dip made by Tommy, it was like heaven! Yes heavenly delicious! 😀 A few friends and I were spending the weekend at a cottage up-north; the poor guy was spending more than 1 hour in the kitchen making this dish, as it takes 30-40 minutes for the eggplants to bake in the oven – while the rest of us were enjoying ourselves in the hot jacuzzi outside in the freezing cold winter. So I told myself that when I make the dish one day, I refuse to go through this kind of long process. In fact, I rarely use the oven to cook. I’m just not fan of the idea of waiting that long and using that much electricity. So I decided to adapt this Ramsay recipe to my own style! I don’t know if it tasted as good as his version, but it sure tasted yummy enough!
- 1 large sized Aubergine/Eggplant, cut into small cubes
- 1 package of firm tofu, cut into small cubes
- Fresh basil leaves, chopped thinly
- Dry parsley leaves
- 5 cloves of garlic, minced
- Salt & Pepper
- When the pan is hot, pour 3 tablespoons of olive oil in the pan and brown the tofu.
- Remove the tofu from the pan after they turned slightly golden brown and set aside.
- Add another 3 tablespoons of olive oil in the pan and fry the garlic.
- Add the aubergine cubes and cook them until they become a bit soft – for about 7 minutes.
- Add a bit of water in between to keep it moist.
- Throw in the browned tofu and stir.
- Toss the basil leaves, dry parsley leaves in.
- Let it cook for another 5-7 minutes, stirring occasionally.
- Serve with toasts, or rice.