Eggplant & Tomato Breakfast Stew (Mirza Ghasemi) - Egg-Free

Ingredients

• 2 Eggplants (large)
• 4 Tomatoes (large)
• 4 cloves Garlic (minced)
• 0.5 teaspoon Turmeric powder
• 0.5 block Silken Tofu
• 3 tablespoons Olive oil
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 large eggplants directly on the oven rack. Roast for 30-40 minutes, or until the skin is completely charred and the flesh is very soft. Alternatively, if you have a gas stove, you can char the eggplants over an open flame on the stovetop until the skin is blackened and the flesh is soft. Once cooked, let the eggplants cool slightly for about 10 minutes.
2. 2While the eggplants are cooling, prepare the tomatoes. Place the 4 large tomatoes directly on the oven rack alongside the eggplants (if still roasting) or on a separate baking sheet. Roast at 400°F (200°C) for 20-30 minutes, or until the skins are blistered and the tomatoes are soft. Alternatively, char them over an open flame on the stovetop until the skins are blackened. Let the tomatoes cool slightly for about 10 minutes.
3. 3Once the eggplants are cool enough to handle, carefully peel off the charred skin. Roughly chop the soft eggplant flesh. Repeat this process with the roasted tomatoes: peel off the skins and roughly chop the flesh.
4. 4Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the 4 cloves of minced garlic and sauté for 1 minute, until you can smell its fragrance.
5. 5Add the chopped eggplant and chopped tomatoes to the skillet. Stir in the 0.5 teaspoon of turmeric powder, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 20 minutes, stirring occasionally, until the mixture has thickened into a stew.
6. 6Gently crumble the 0.5 block of silken tofu into the stew. Stir gently for 5 minutes, trying not to break the tofu down too much, allowing it to warm through and absorb the flavors.
7. 7Serve the eggplant and tomato stew warm.

Substitutions

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