This Crispy Eggplant with Smoked Tofu and Cheese dish is a delightful fusion of textures and flavors. The crunchy fried eggplant rounds are topped with a smoky tofu mixture, fresh vegetables, and melted cheese. It’s a versatile recipe that works great as a main course or appetizer, with the refreshing Greek yogurt and cucumber sauce offering a cool contrast to the savory, smoky filling. Whether you’re catering to vegetarians or simply looking for a hearty meatless option, this dish is a guaranteed crowd-pleaser.
Ingredients
For the Crispy Eggplant:
- 2 large eggplants, sliced into 1 cm thick rounds
- 2 eggs, beaten
- 150 g (5.3 oz) breadcrumbs
- 2 tablespoons flour
- 1 tablespoon dried herbs (oregano, basil, or thyme)
- 1 tablespoon paprika
- Salt and black pepper, to taste
- Oil for frying
For the Tofu and Vegetable Filling:
- 200 g (7 oz) smoked tofu, sliced thin
- 1 leek, finely chopped
- 2 tomatoes, chopped
- 1 clove of garlic, minced
- Parsley, chopped (to taste)
- Salt and black pepper, to taste
For the Cheese Topping:
- 80 g (2.8 oz) cheese, grated (mozzarella, cheddar, or Parmesan)
For the Sauce:
- 200 g (7 oz) Greek yogurt
- 2 tablespoons mayonnaise
- 1 cucumber, grated
- 1 clove garlic, minced
- Dill, chopped (to taste)
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Prepare the Eggplants
Start by slicing the eggplants into 1 cm thick rounds. Sprinkle salt over both sides of each slice and let them sit for about 15 minutes. This process helps to draw out excess moisture and reduce any bitterness. After 15 minutes, pat the eggplant slices dry with paper towels.
2. Bread the Eggplant Slices
In a shallow dish, beat the eggs. In another bowl, combine the breadcrumbs, flour, dried herbs, paprika, salt, and black pepper.
Dip each eggplant slice into the beaten eggs, ensuring they are fully coated. Then, dredge the eggplant slices in the breadcrumb mixture, pressing gently to ensure an even coating. Set aside the breaded eggplant slices.
3. Fry the Eggplant
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, add the breaded eggplant slices and fry for about 3-4 minutes per side, or until they are golden brown and crispy.
Once fried, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil.
4. Prepare the Smoked Tofu Filling
In a separate pan, heat a small amount of oil over medium heat. Add the sliced smoked tofu and sauté until it becomes crispy and golden brown. Remove the tofu from the pan and set aside.
In the same pan, sauté the chopped leek and minced garlic until they soften and become fragrant, about 2-3 minutes. Add the chopped tomatoes and parsley, and cook for an additional 2-3 minutes until the vegetables are well combined.
Finally, stir the crispy smoked tofu back into the vegetable mixture. Season the filling with salt and pepper to taste.
5. Assemble the Eggplants
Preheat your oven to 180°C (356°F).
Arrange the fried eggplant slices on a baking tray. Spoon a portion of the smoked tofu and vegetable mixture onto each eggplant slice.
Sprinkle the grated cheese over the top of each slice, ensuring that every slice is generously covered with cheese.
6. Bake the Eggplant
Place the baking tray in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and golden brown. The eggplant should be crispy and the cheese should form a bubbly, slightly browned crust.
7. Prepare the Sauce
While the eggplant is baking, prepare the sauce. In a mixing bowl, combine the Greek yogurt, mayonnaise, grated cucumber, minced garlic, and chopped dill. Season with salt and black pepper to taste. Stir everything together and place the sauce in the refrigerator to chill until you’re ready to serve.
8. Serve
Once the eggplants are done baking, remove them from the oven and allow them to cool slightly.
Serve the crispy eggplant slices topped with the smoked tofu mixture alongside a generous portion of the cucumber yogurt sauce. The sauce adds a refreshing, tangy flavor that complements the smoky tofu and cheesy eggplant perfectly.
Nutrition Information (Per Serving)
- Calories: 380 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 23 g
- Fiber: 6 g
- Sodium: 550 mg
- Cholesterol: 110 mg
Conclusion
This Crispy Eggplant with Smoked Tofu and Cheese recipe is a delicious vegetarian dish that combines crunchy, breaded eggplant with savory smoked tofu and melted cheese. The cucumber yogurt sauce provides a refreshing contrast to the rich flavors, making it a perfect option for a wholesome lunch or dinner. Whether you’re looking for a new vegetarian main course or a flavorful side dish, this recipe will leave everyone at the table impressed and satisfied.
