Eggplants layer cake with almond cream & tofu
Ingredients for 4 layer cake:
– 3 large eggplants
– 200g of tomato sauce
– A little olive oil
For the white sauce:
– Two portions of tofu with bear’s garlic
– 100ml Cuisine Almond Ecomil
– 2 cloves of garlic
– One teaspoon of tamari
Step by Step
First cut the aubergines lengthwise and then fry them on each side in a frying pan with olive oil. (10 minutes on medium heat on each side). Remove from the heat and put them on a plate.
Leave to cool and until the white sauce is ready by simply mixing it all together with a blender.
Then in an ovenproof dish arrange 4 slices of eggplant, spread the white cream and then cover with a slice of eggplant, spread the tomato sauce. Repeat the operation until there are no more aubergines and then finish with an aubergine on top.
Cook on high heat for 30 minutes at 180 degrees and it’s ready!
Serve with a green salad!
Thank you mary.capelle for this recipe