YOUR SOLIN GENERATED RECIPE
Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce
Savor the hearty flavors of tender, herb-infused roasted eggplant steaks crowned with a vibrant garlic tomato sauce, enriched with gentle hints of lentils and perfectly grilled firm tofu. Finished with a sprinkle of nutty hemp seeds, this dish balances satisfying textures and aromatic herbs for a delightful meal that warms from within.
INGREDIENTS
1 medium Eggplant (300g)
1 tbsp Olive Oil
1 cup Garlic Tomato Sauce (canned diced tomatoes with garlic and herbs)
1/2 cup Cooked Lentils
1/2 block (150g) Firm Tofu
1 tbsp Hemp Seeds
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant into 1-inch thick steaks and brush both sides lightly with olive oil. Season with your favorite herbs, salt, and pepper.
Place the eggplant steaks on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the eggplant roasts, prepare the garlic tomato sauce by heating the canned tomatoes in a saucepan with a clove of minced garlic and a pinch of dried basil and oregano. Let the sauce simmer for 10 minutes to meld the flavors.
Dice the firm tofu into cubes and, if desired, briefly sauté them in a nonstick pan to achieve a light golden texture. Gently stir in the cooked lentils to the tomato sauce to enhance the texture and protein content.
Once the eggplant steaks are done, plate them and generously spoon the garlic tomato sauce mixed with lentils and tofu over the top.
Finish by sprinkling hemp seeds over the dish for added texture and a nutty flavor. Serve warm and enjoy!