Ingredients for 4 burgers:
Wash the eggplants and slice them into 1-2 cm thick rounds—avoid slicing too thinly to ensure robust flavor. Sprinkle with salt to draw out excess moisture. Fry the slices in a pan with the olive oil for 10 minutes until golden.
Meanwhile, wash and chop the tomatoes, onion, lettuce, and basil. Toast the burger buns.
Assemble: Start with the bun base, add eggplant slices, then layer onion, lettuce, basil, and tomato. Top with the bun.
Pair with potatoes—check out our recipe: Taste week #2: The "Hasselback Potatoes" from Papilles & Pupilles.
Ingredients for 2 servings:
In a bowl, mash the tofu with 1 egg, pepper, and curry until smooth and uniform.
Prepare three stations: flour on one plate, beaten eggs mixed with milk on another, and breadcrumbs on the third.
Heat a drizzle of olive oil in a skillet over medium-low heat.
Form tofu into balls, then coat each in flour, egg mixture, and breadcrumbs. Fry in the pan, turning every 20-30 seconds for 4-5 minutes until crispy and browned.
This versatile recipe works great with meat or other vegetables too!
Ingredients for 1 pizza:
Preheat oven to 220°C (th 7).
Unroll the pizza dough carefully to avoid tears. Spread tomato sauce evenly in circular layers using a spoon.
Slice mozzarellas into 2-3 cm pieces. Wash arugula and scatter some over the sauce, then top with mozzarella slices.
Add extras like mushrooms or olives if desired. Sprinkle remaining arugula on top.
Bake for 15 minutes. Finish with a drizzle of olive oil before serving.
