Eggplant lasagna with chopped nut filling


  • 2 eggplants
  • 3-4 tbs. olive oil
  • 150 grams mixed nuts, chopped
  • 2 shallots, chopped
  • 1 tbs. paprika paste
  • 325 grams tofu, pureed
  • salt and pepper to taste
  • 4 tomatoes, sliced


  • Slice the eggplants in thin slices and fry in the olive oil till lightly browned. (3-4 min.)
  • Chop the nuts in a kitchen machine or food processor.
  • Season to taste with salt, pepper and paprika.
  • Puree the tofu, add the paprika paste, salt and pepper.
  • Place 1 slice of eggplant on the bottom of an ovenproof dish.
  • Spread the tofu mixture on top and then some of the nut mixture.
  • Repeat this again with a second slice of eggplant, tofu mixture and nuts.
  • Top with a slice of eggplant the tofu mixture and sliced tomatoes and sprinkle a few nuts on top.
  • Do the entire procedure again for each layer.
  • Place all in a preheated oven at 200 (C) and bake for 10 minutes.