Dukan eggplant and tofu lasagna

Name: Dukan eggplant and tofu lasagna
Ingredients: 1 medium eggplant (300 g); 1 teaspoon salt; 100 g tofu; 90 ml water; 1/2 a cube of Vegeta; 1 medium onion (150 g); 2 garlic cloves (6 g); 2 medium tomatoes (240 g); 1 tablespoon herbs; 60 g fat-free cheese

Salad - Dukan eggplant and tofu lasagna by Simina K. - Recipia

Dukan eggplant and tofu lasagna bakes in layers, with soft eggplant rounds and browned cheese on top. Tofu, tomatoes, onion and garlic keep the filling juicy, and the herbs go into the pan with the tomatoes. I followed the Dukan diet for a while and liked this combination; I choose firm eggplants with smooth skin and cut them into even rounds. Prep: 20 minutes. Cook: 41 minutes. Rest: 30 minutes. Total time: 91 minutes. Servings: 2. About 180 kcal and 15 g protein per serving.

Ingredients

1 medium eggplant (300 g)
1 teaspoon salt
100 g tofu
90 ml water
1/2 a cube of Vegeta
1 medium onion (150 g)
2 garlic cloves (6 g)
2 medium tomatoes (240 g)
1 tablespoon herbs
60 g fat-free cheese

Preparation

1. Cut the eggplant into rounds, sprinkle 1 teaspoon of salt over them and leave for 30 minutes to release their water. 2. Rinse the rounds and dry them well with paper towels. Slice the tofu and tomatoes, then chop the onion and garlic. 3. Grill the eggplant slices on a grill pan for 8 minutes, turning them once, until they have browned marks and soften. 4. Put the tofu in a nonstick pan with 45 ml of water and 1/2 a cube of Vegeta. Cook for 3 minutes, until lightly colored. 5. In the same pan, add the onion and garlic with the other 45 ml of water. Cook for 3 minutes, then add the tomatoes and herbs and cook for 2 more minutes, until the tomatoes soften. 6. Line a baking dish with parchment paper. Make layers with a slice of eggplant, tofu, 30 g of grated cheese, a slice of tomato and a little onion and garlic; finish with a slice of eggplant. Bake at 200°C for 20 minutes. 7. Sprinkle over the other 30 g of cheese and bake for 5 more minutes, until browned on top.

Notes

The dish keeps covered in the fridge for up to 3 days; when reheating, the oven keeps the edges in better shape than the microwave. Small, firm eggplants usually have fewer seeds; if the rounds are thick, grill them for longer until they bend easily. Very juicy tomatoes can make the layers loose, so leave them in the pan until the liquid reduces. Serve with a simple green salad. You can add layers of 150 g of zucchini cut into rounds; fat-free cheese contains milk, and tofu contains soy.