Ingredients
Preparation
Step 1 Preheat the oven to 200°C top and bottom heat.
Step 2 Cook rice according to package instructions.
Step 3 Cut the eggplant, zucchini and tomatoes into even slices.
Step 4 Finely dice the onion and garlic and sauté in rapeseed oil. Crumble the tofu with your fingers or a fork and fry it.
Step 5 Add tomato paste, sweat briefly, then add chopped tomatoes.
Step 6 Season generously, mix with cooked rice and pour into a casserole dish.
Step 7 Spread the eggplant, zucchini and tomato slices alternately over the top and sprinkle with thyme and basil.
Step 8 Bake in the oven for 15-20 minutes.
80 g Brown rice
1 Eggplant (300 g)
1 Zucchini (200 g)
3 Tomatoes (270 g)
1 Onion (80 g)
2 Cloves of garlic
2 tsp Rapeseed oil (10 g)
200 g Natural tofu
1 tbsp Tomato paste (15 g)
400 g Chopped tomatoes (canned)
Some dried thyme
Some dried basil
Pinch of Salt & Pepper