Unpacking is still in progress as we speak. The livingroom has been turned into a huge ‘dumpster’ for sorting out my little souvenirs, mostly of stuff that I can’t get in China, like kitchen mixer. Can you believe that? Fortunately I managed to hand carry it into the cabin, after so much hassles and questions from the customs in three different countries. “Yes, it’s a machine, a mixer” I replied to a custom officer who looked like he’d never seen a mixer in his life before .

Mongolian eggplants are back in season now. Yay! Those babies are soooo round and big, perfect for grilling as its moist charred eggplant flavor would complement other food that’s cooked with it.

After grilling, these Mongolian eggplants become so sweet and juicy. I stacked them with quick-fried succulent chinese tofu then topped with meatless bolognese sauce with zucchini, mozarella cheese and fresh basil. We’re going vegetarian this time. Sounds perfect for our lunch. I love the taste of the tofu in sweet & tangy Italian flavours. Different, but nice. And eggplants will never go wrong with this sauce anyway. Whoaaa…. yummy!

EGGPLANT TOFU LASAGNA

Ingredients:
*  1 whole round eggplant, sliced
*  1 block of soft tofu
*  1 can of Italian tomato paste
*  1 whole onions, cubed
*  pinch of fresh basil leaves
*  2 pcs bay leaves
*  salt, pepper, sugar to taste
*  1 pcs medium size zucchini, cubed
*  sour cream & grated parmesan cheese

Directions:
1.) Slice eggplant, soak in salt water for a while to get rid of the bitterness
2.) Drain & pat dry with paper towel. Lightly sprinkle with olive oil
3.) Grill eggplants until soft & slightly brown. Set aside
4.) Slice tofu, lightly fry in olive oil. Set aside
5.) Cook onions until transparent, add zucchini & bay leaves.
6.) Cook well then add tomato paste, basil, sugar, pepper salt and parmesan cheese
7.) Place eggplant, then tofu and top with tomato mixture. Repeat until finish -
top with sour cream and vegetable garnish