Eggplant "huts"casseroles stuffed with tomato and tofu flavored with curry
I removed the stuffing from one eggplant, I chopped it and sautéed it in olive oil. I added diced tomato and crumbled tofu (previously marinated in curry). Seasoned it with salt and removed from the heat.
To the eggplant shell, I added a strand of olive oil and I took it to the oven to cook 15min at 200C.
Then, filled the aubergine "huts" with the preparation. I added mozzarella cheese on top and oregano.
I took it to the oven for gratin, for another 10min.
You can also stuff it with tuna and tomato! It looks delicious so it has to taste likewise!