Crispy Cheese-Stuffed Eggplant with Tomato-Tofu Cream
30 min
Veggie
16066
For 2 Portions
200 g
silken tofu
200 g
whole tomato, canned
90 ml
soy milk
60 g
Gouda
40 g
breadcrumb
10 g
basil, fresh
1
eggplant
1/2
yellow onion
40 g
rice flour
3 tbsp
olive oil
1/2 clove(s)
garlic
salt
pepper
1. All set?
2. Puree soy milk, some tofu, and rice flour. Season with salt and pepper and transfer to a deep plate.
3. Wash eggplant and remove ends. Slice lengthwise into thin strips.