YOUR SOLIN GENERATED RECIPE
Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce
Savor the robust flavors of tender herb-roasted eggplant steaks served with a vibrant garlic tomato sauce, complemented by protein-packed extra-firm tofu and hearty chickpeas. Enhanced with a sprinkle of nutritional yeast and fresh basil, this dish offers a satisfying blend of textures and a burst of Mediterranean-inspired taste.
INGREDIENTS
1 medium Eggplant (300g)
150g Extra-Firm Tofu
1/2 cup Cooked Chickpeas (125g)
2 medium Tomatoes
3 cloves Garlic
1 tbsp Olive Oil
2 tbsp Nutritional Yeast
1 handful Fresh Basil
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Slice the eggplant into 1/2-inch thick steaks. Place them on a lined baking sheet and brush lightly with olive oil. Season with salt, pepper, and dried oregano.
Roast the eggplant steaks in the oven for 25-30 minutes until they are tender and slightly caramelized.
While the eggplant roasts, dice the tomatoes and mince the garlic. In a small pan, heat a splash of olive oil over medium heat, then add the garlic and sauté until fragrant. Add the tomatoes and a pinch of salt, simmering for about 7-10 minutes until a chunky sauce forms.
Cube the extra-firm tofu and lightly pan-sear in a non-stick skillet with a little olive oil for 3-4 minutes each side until golden.
In a bowl, combine the roasted chickpeas with the seared tofu. Mix in the nutritional yeast and some chopped fresh basil.
Plate the roasted eggplant steaks, spooning the garlic tomato sauce over them, and top with the tofu and chickpea mixture.
Garnish with additional basil if desired and serve warm.