Tofu and Eggplant Millefoglie: A Delightful Appetizer
This Tofu and Eggplant Millefoglie is a delicious, crispy, and savory appetizer that beautifully combines tofu, fried eggplant, and tomatoes, all seasoned with a fragrant basil and soy sauce dressing. Perfect for any occasion, it’s both light and flavorful, offering a refreshing balance of textures. If you’re looking to impress your guests with something unique and mouthwatering, this recipe is sure to be a hit.
Category: Appetizer
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (firm) | 320g |
| Eggplants (medium-sized) | 290g |
| Fresh Basil | 15g |
| Pizzutelli Tomatoes | 220g |
| Extra Virgin Olive Oil | 40g |
| Soy Sauce | 10g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Peanut Oil (for frying) | As needed |
Preparation Instructions
1. Prepare the Vegetables and Tofu
Begin by thoroughly washing and trimming the eggplants. Slice them into thin rounds, about 1 millimeter thick. Rinse and pat dry the tomatoes, keeping the stems intact to add to their visual appeal. Set both aside.
2. Fry the Eggplant Rounds
In a deep pan, heat the peanut oil to 180°C (350°F). Fry the eggplant slices in small batches to ensure they are crisp and golden brown. Once fried, place them on a plate lined with paper towels to drain excess oil. Season lightly with salt and black pepper.
3. Fry the Tomatoes
Using the same oil, fry the tomatoes for a few minutes until their skins blister and the insides soften. The hot oil will enhance their flavor, making them juicy and tender. Set aside on paper towels to remove any excess oil.
4. Fry the Tofu
Now, fry the tofu. Slice the tofu into thick pieces and carefully place them in the hot oil. Fry until golden brown and crispy on both sides, about 4-5 minutes per side. Once done, drain the tofu on paper towels and season with a pinch of salt and pepper.
5. Prepare the Basil Soy Sauce Dressing
In a tall glass, combine the fresh basil leaves, extra virgin olive oil, and soy sauce. Using an immersion blender, blend everything together until you achieve a smooth, vibrant green sauce. This fragrant dressing will elevate the flavors of the dish.
6. Assemble the Millefoglie
To assemble the millefoglie, begin by laying a layer of crispy tofu slices on a serving plate. Next, add 3-4 pieces of fried eggplant on top of the tofu. Repeat the layers of tofu and eggplant, creating a stack or “millefoglie” effect.
7. Add the Finishing Touch
Top off the layered tofu and eggplant with a few fried tomatoes, drizzle with the basil soy dressing, and season with a little more salt and pepper if desired.
Serving Suggestions
This Tofu and Eggplant Millefoglie can be served as a light appetizer or a side dish alongside a main course. The combination of textures—from the crispy tofu and eggplant to the juicy tomatoes—creates a satisfying bite every time. Serve it warm, garnished with extra basil leaves for a burst of freshness.
This dish is perfect for vegetarians and those looking for a wholesome, plant-based alternative to traditional appetizers. Its savory profile, enhanced by the fragrant basil soy sauce, pairs wonderfully with a glass of crisp white wine or a light cocktail.
Enjoy this simple yet sophisticated dish that brings a unique twist to classic Italian flavors!
Nutritional Information (approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 14g |
| Carbohydrates | 18g |
| Fats | 15g |
| Fiber | 7g |
| Sodium | 500mg |
| Sugars | 6g |
This recipe brings together wholesome ingredients, and the use of tofu, eggplant, and fresh herbs makes it a balanced and nutritious dish.
Tips:
- For extra flavor, try adding a bit of garlic to the basil soy dressing or sprinkling some grated Parmesan cheese between the layers.
- If you prefer, you can grill the eggplant and tofu for a lighter option, avoiding frying.
This Tofu and Eggplant Millefoglie is sure to bring a taste of Italy to your table with a healthy twist!
