Eggplant millefeuille

Sheets grilled eggplant, give us a perfect base for tasty strudel. Those that we suggest is to tofu cream and ketchup, all au gratin.

Ingredients

• A large eggplant
• 100g. Tofu
• Lemon juice
• 1 tablespoon olive oil
• 1 tablespoon sunflower oil
• Natural tomatoes (or a can of crushed tomatoes)
• Oregano
• Oil, pepper and salt

Preparation

The first is to make tofu cream and ketchup.

The tofu is very easy connected all ingredients (tofu, lemon juice, olive oil tablespoon sunflower and other) and passed through the blender. Corrects the end of salt and pepper.

For the tomato sauce, put in a pot with a little hot oil and add the peeled and finely chopped tomatoes (or a can of crushed tomatoes). Put on low heat, until the texture that we like.

Eggplant, cut along into sheets of 1 cm. approximately. Add salt and let drain for the eggplant release its bitterness. Once drained and dry, you gilt on the griddle or skillet. No need, but you can add a few drops of oil so it does not stick too.


Mount the strudel with a slice of eggplant, over some tomato sauce, another slice of eggplant, tofu sauce, eggplant another ... ending with a slice of eggplant and a little sauce over tofu. Between coats add a little oregano.

Broil in the oven for a few minutes until golden brown and served very hot.