Vegetarian eggplant pan with smoked tofu

Ingredients for 6 servings:

• 3 eggplant(s)
• 7 tbsp olive oil, for frying
• 1 onion(s)
• 2 garlic cloves
• 3 cans of tomatoes
• 400 g smoked tofu
• 1 tsp oregano, shredded
• 1 tsp cumin
• n. B. Salt
• n. B. Pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the eggplants and cut them into half slices, about 3-4 mm thick. Grate the tofu finely and fry it in olive oil until crispy. Peel and finely chop the onions and garlic, and sauté them in olive oil until translucent. Fry the sliced ​​eggplants in olive oil and then add them to the tofu along with the onions and garlic. Add the tomatoes, season with salt, oregano, and cumin, and simmer for 15 minutes on medium heat. Add the pepper just before serving, otherwise you’ll only get the heat and not the actual flavor of the pepper (this should be kept in mind for all dishes using freshly ground pepper).