MIRZA GHASSEMI - PERSIAN AUBERGINE, TOMATO AND TOFU ~ SERVES 2-4
This dish from Persia is traditionally made using eggs. This vegan version is extremely tasty and makes for a perfect breakfast or lunch dish. Great served in toast or for a substantial meal can be served with rice or pitta bread. This dish has amazing flavours from very simple ingredients.
1 medium aubergine (eggplant)
200g block extra firm tofu - I used dragonfly
1/2 teaspoon turmeric
1/2 teaspoon black salt
1.5 tablespoons vegetable oil
2 cloves garlic, minced
3 medium tomatoes, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon sea salt, or to taste
Prepare the aubergine (eggplant) by pricking all over with a fork, and placing on a baking tray. Bake in the oven for 20 minutes at 200 degrees Celsius until the aubergine is soft.
Meanwhile, crumble the tofu into a bowl, resembling a scrambled egg texture, and mix in the turmeric and black salt. Mix extremely well to combine totally.
Next, put half of the oil in a frying pan, and over a medium heat, fry the garlic for a couple of minutes. Add the tofu mixture and continue to fry for a further 2-3 minutes. Remove mixture from pan and set to one side.
Once the aubergine is cooked, peel it and discard the skin. Chop the flesh.
To assemble the dish, add the rest of the oil to a pan and over a medium heat fry the aubergine and tomatoes.
Season with salt and pepper and stirring over a medium/high heat, continue to cook until some of the liquid has evaporated and the aubergine and tomato start to stick to the bottom of the pan.
Now add the tofu mixture, combine well, heat through and check for seasoning and serve.
NUTRITIONAL INFORMATION PER SERVING - BASED ON 2 SERVINGS
Calories - 312, Fat - 17.3g, Protein - 19g, Carbohydrates - 25.7g, Sugars - 11.3g, Fibre - 11.8g