Ingredients
- Eggplant medium size 2 ea
- Cherry tomatoes 150 gm
- Tofu 200 gm
- bell peppers 200 gm
- scallion 1 leg
- garlic 5 gm
- thyme 2 gm
- Salt to taste
- chilli flakes 1 gm
- EVOO 100 ml
- sauce base ( to be blended)
- garlic 2 gm
- Yellow onion 50 gm
- Veg Oil 50 ml
- mustard 3 gm
- Salt to taste
- pepper to taste
- Fresh Corn Ears 2 ea
- H20 as needed
- oven
- roasting tray
- sauce pan
- blender
Instructions
method
- cut egg plant in half and score
- add salt , set aside for 30 mins
- add sliced garlic, chilli, cimbru and EVOO , roast at 200C for 20 mins
- roast pepper and deseed and peel.
- cut tofu , scallion as needed
- remove eggplant and arrange , Tofu, pepper, cherry tomatoes, and green onion
- bake for another 10 mins
- for sauce , sweat onion with oil in a sauce pan , add garlic
- add corn kernels
- and rest of the ingredients and blend with water
- to a smooth consistency
- strain if needed .
- base the sauce and top with eggplant , garnish with scallion hairs