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Mediterranean eggplant gratin


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For 1 person
150 g tofu or seitan
90 g of tomato sauce (prepared with 260 g of ripe tomatoes, onion and olive oil 160 g e.v.)
grilled slices of a small eggplant
30 g of oat flakes
24 pine nuts
4 olives
some capers
some basil leaves
1 teaspoon dry yeast flakes
1 teaspoon of cumin, black
1 teaspoon of garlic oil


In a bowl, prepare the "pesto" by blending the soaked oats, pine nuts, basil, capers, olives, a teaspoon of garlic oil, half of the tofu (or seitan).

In a baking pan lined with parchment paper make alternating layers of:
-grilled eggplant
-tomato sauce
-pesto with gomasio

Bake at 180° C for about 20 minutes (until there seems quite crispy. If the last few minutes of cooking you can turn up the oven to 200° C for Gratin).
Sprinkle with dried yeast flakes and a little more ... gomashio

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(Thanks to Zuccaverde)

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