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🍽️ Fan-shaped Aubergine with Three Different Toppings

419 kcal · 30 min · 4 servings

Ingredients

• Eggplants 6 pcs.
• Salt pinch
• Apricot jam 4 tbsp.
• Soy sauce 6 tbsp.
• Olive oil 4 tbsp.
• Cherry tomatoes mix 150 g
• Rosemary, fresh 2 g
• Organic lemons 1 pc.
• Vegetable broth 100 ml
• Couscous 50 g
• Pomegranate 0.25 pc.
• Mint, fresh 2 g
• Vegan shepherd's delight 50 g
• Pepper, black ground pinch
• Smoked tofu 200 g
• Chili mix 1 pc.
• Cilantro, fresh 2 g
• Cashew nuts 2 tbsp.
• Soy yogurt 2 tbsp.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the aubergines thoroughly.
3. 3. Make longitudinal cuts into the aubergines about 0.5 centimeters apart.
4. 4. Ensure the aubergines remain connected at the base by about 2 centimeters.
5. 5. Fan out the aubergines.
6. 6. Season the aubergines generously with salt.
7. 7. Let the aubergines rest for about 5 minutes.
8. 8. Pat the aubergines dry with kitchen paper.
9. 9. Mix the apricot jam with 3 tablespoons of soy sauce and 1 tablespoon of olive oil in a bowl.
10. 10. Set aside half of the marinade.
11. 11. Rub the remaining half of the marinade over the aubergine.
12. 12. Make sure to work the marinade in between the slices as well.
13. 13. Place the aubergine on a baking sheet lined with baking paper.
14. 14. Bake the aubergine in the oven for about 45 minutes.
15. 15. Brush the aubergine with some of the marinade repeatedly during baking.
16. 16. Wash the tomatoes.
17. 17. Wash the rosemary and shake it dry.
18. 18. Remove the coarse stems from the rosemary.
19. 19. Wash the lemon.
20. 20. Slice half of the lemon into rounds.
21. 21. Squeeze the juice from the other half of the lemon.
22. 22. Place the tomatoes, rosemary, and lemon slices in a baking dish.
23. 23. Drizzle the vegetables with 1 tablespoon of olive oil.
24. 24. Season the vegetables with salt.
25. 25. Place the baking dish in the oven together with the aubergines for about 15 minutes.
26. 26. Bring the vegetable broth to a boil in a pot.
27. 27. Pour the hot broth over the couscous in a bowl.
28. 28. Cover the bowl with cling film.
29. 29. Let the couscous swell for about 10 minutes.
30. 30. Loosen the pomegranate seeds from the peel by tapping with a spoon.
31. 31. Wash the mint and shake it dry.
32. 32. Pluck the mint leaves from the stems.
33. 33. Crumble the Genießerblock (a plant-based meat substitute) roughly with your hands.
34. 34. Mix the couscous with the pomegranate seeds, mint, and Genießerblock.
35. 35. Season the salad with 1 tablespoon of olive oil, the lemon juice, salt, and pepper.
36. 36. Dice the smoked tofu into small pieces.
37. 37. Remove the seeds from the pepper.
38. 38. Slice the pepper.
39. 39. Wash the coriander and shake it dry.
40. 40. Pluck the coriander leaves from the stems.
41. 41. Heat 1 tablespoon of olive oil in a frying pan on high heat.
42. 42. Fry the tofu with the cashew nuts for about 2 minutes.
43. 43. Deglaze the mixture with 3 tablespoons of soy sauce.
44. 44. Remove the pan from the heat.
45. 45. Add the pepper to the pan and toss it briefly.
46. 46. Take the fan-shaped aubergine out of the oven.
47. 47. Arrange the aubergine on a large platter.
48. 48. Distribute the roasted tomatoes with some soy yogurt over the aubergine.
49. 49. Add the couscous-pomegranate salad.
50. 50. Add the tofu-cashew topping with coriander.
51. 51. Enjoy your meal!

Nutrition per serving

• kcal: 419
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 52 g