Butterflied Brinjal Topped With Herbed Infused Tomato & Tofu

This recipe is top notch and worthy of being the talk of the table.  With only a few spices and veggies it has definitely made a statement and name for itself.  

The base of this recipe is 

brinjal, aubergine or eggplant as some of you know it, which has been grilled in an air-fryer until beautifully charred.  The direct heat adds a robust smokey taste and the flesh is creamy with a mildly sweet. 

I paired this with grilled baby tomatoes and crumbled tofu, seasoned with fresh woody aromatic herbs like rosemary, thyme, Oregano, black pepper and garlic.  And for a bit of a lively zing, some fresh green chillies.  

Not only is this dish a feast for your eyes but a pleasurable palate pleaser. 

Do enjoy.  From me to you with love💕🌿

Ingredients:

2 large Brinjals (400g each) 
300g Tofu (soft or firm)
A good glug of olive oil 
1 medium onion peeled and diced
500g Baby tomatoes 
1 Tbsp crushed garlic 
1/2 tbsp (7.5ml) fresh thyme finely chopped 
1/2 tbsp (7.5ml) fresh rosemary finely chopped
1/2 tbsp (7.5ml)Oregano finely chopped
A good pinch of freshly ground black pepper 
Salt to season 
2-5 green chillies slit into halves (you may add more if you like)  
1 Tbsp (15ml) Nutritional Yeast
10-15 Olives 
1 Tbsp Capers 
Microgreens to garnish

LET’S COOK 🙂

Start by rinsing the brinjals and then pierce them multiple times with a fork . Rub them with a little oil and then pop them into an air-fryer @180° for 30 minutes. When cooked, keep the brinjals in the air-fryer to keep warm. 

 In a pot, bring water to a boil with two teaspoons of salt.  Place the tofu in the water and boil for 8-10 minutes. Thereafter strain and keep aside.  

Heat the oil in a pan 

When the oil is hot, toss in the onions and cook until it’s starts to turn brown.  

Add the tomatoes and a sprinkle of salt. 

Cover the pan with a lid and cook on high heat until the tomatoes start to burst.  

Spoon in the garlic – cook it for a bit. 

Add the thyme, rosemary, oregano and black pepper – give it a good stir.  

Break up the tofu into the pan. Season again with salt. 

Sprinkle over the nutritional yeast – stir to incorporate all the spices.

Add the olives

Spoon in the capers – stir. 

Cook on low heat for 8-10 minutes allowing all the flavours to soak up.  

LET’S PLATE UP 

Butterfly the brinjals.  Slice the brinjals down the centre, lengthwise but still keeping it intact.  Open it up.  Then generously spoon over the tomato and tofu filling.  

Garnish with microgreens 

Serve with bread of your choice.