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2 aubergines

400 g tofu

400 g tomato passata

Fresh basil


Soy sauce

Extra-virgin olive oil


1 TBS of Capers

2 TBS nutritional yeast


Cut the aubergines in 1 cm thick slices leghtwise. Put them in a colander with some salt and some weight above them for about 2 hours, so that  the bitter water will flow out. Clean and dry them and then grill them on both sides and set them aside. Pre-heat the oven at 180°C. Blend the tofu with some basil leaves, 1 TBS soy sauce, a handful of capers, the nutritional yeast and 1 TBS olive oil until you obtain a cream. Mix the tomato passata with 2 TBS olive oil and some oregano. In a baking dish alternate layers of grilled aubergines with the tofu mix and the tomato sauce.  Bake at 180°C for about 30 minutes. Serve lukewarm.

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