Quasi-Roasted TofuBergine

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!

Ingredients:

  • 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
  • Oil
  • Salt & Pepper

Instructions:

  • 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.

Enjoy! 🙂

Eggplant Gratin

Eggplants (Aubergines) are known for its deep purple color and unique taste and texture (bitter and spongy?). So it’s really important to know how to cook them! Well, with the help of an excellent cooking assistant, I was able to execute this great Eggplant Gratin! =)

Ingredients:

  • Olive oil
  • Onions, finely chopped
  • Garlic cloves, finely chopped
  • Eggplants, thickly sliced
  • Fresh Parsley, chopped
  • Dried thyme
  • Canned chopped tomatoes

Instructions:

  • Preheat oven to 400F
  • Heat the oil in a casserole over medium heat
  • Add the onions and cook for 5 minutes, or until soft
  • Add the garlic and cook for a few seconds
  • Transfer the onion mixture to a plate
  • Cook the eggplant slices in batches in the same casserole until they are lightly browned
  • Transfer to another plate
  • Arrange a layer of eggplant slices in the bottom of the baking dish
  • Sprinkle with parsley, thyme and salt and pepper
  • Add a layer of onion, tomatoes and mozzarella, sprinkling parsley, thyme and salt and pepper over each layer
  • Continue layering, finishing with a layer of eggplant slices
  • Sprinkle with the Parmesan
  • Bake, uncovered, for 20-30 minutes, or until the top is golden and the eggplant slices are tender. Serve hot.