Baked Eggplant and Tofu Gratin with Tomato Sauce
The tender Japanese eggplant mixed with tomato sauce, giving a savoury and rich flavour.
Ingredients (2-3 servings)
- Japan Royma Mini Eggplant
- 2-3 pieces
- Firm Tofu
- 1 pack
- Shimeji Mushroom
- 1/2 pack
- Tomato Sauce
- 1 pack
- Salt
- 1/2 teaspoon
- Olive Oil
- 1 tablespoon
- Butter
- 10 grams
- Wheat Flour
- 1 tablespoon
- Chicken Powder
- 1/2 tablespoon
- Melty Cheese
- Appropriate
Oisix Item
Directions (approx. 25 minutes)
- Cut the eggplants into bite-sized pieces and stir-fry until fully cooked.
- Heat the butter in a frying pan, add the shimeji mushrooms and stir-fry over medium heat for about 1 minute.
- Make white sauce. Add milk (by three separate batches) and wheat flour, mix until smooth and then add chicken powder. Heat over medium heat for 2 minutes and mix well until the mixture is sticky and thickened.
- Cut the tofu into bite-sized blocks, heat in a 500w microwave without covering plastic wrap for 1 minute, then drain off the water.
- Pour the white sauce from step (3) and tomato sauce over the tofu, add eggplants. Put in a toaster or oven and bake until the surface turns golden and enjoy.