I have to admit: eggplant was one of my least favourite veggies back in the days. But I knew that it was only a matter of a good recipe to be able to include it to my diet. One of the first things I started making was “grilled” eggplant. Here is a photo:
I marinated it in some salt and dried veggies spice and then barbecued or grilled in a pan. It was delicious!
But then I’ve decided to take it to the next level. LOL! So I came up with this eggplant stew-like recipe or eggplant in tomato sauce. Since then I have no longer any problem with eggplant. If you are not a fan of lovely eggplant then try this recipe. You may change your mind.
- 1 medium size eggplant
- About 200 gr tofu
- Mustard seeds
- 1 leek
- Coconut oil
- For the sauce: 4 tomatoes and a handful of fresh basil
- How to make it? Heat up the oil in the pan and add mustard seeds. When they start popping out, add leek and tofu and fry for a few minutes. Add now the eggplant and fry it on a low fire. In the meantime make the sauce. Blend the tomatoes and basil. Add now this sauce in the pan with tofu and eggplant and cook until the liquid vanishes. Add now salt and voila! The lunch is ready!
I hope you like this eggplant in tomato sauce recipe. Please leave your comment or write directly at firstname.lastname@example.org