Eggplant shakshouka with mini tofu omelets on toast with a side of South Indian-style cauliflower

Dave’s thin sliced killer bread (2) – 120 cal
Shakshouka portion – 60 cal
Tofu portion – 60 cal
Cauliflower kari – 60 cal

The shakshouka was made with two Chinese eggplants, two small yellow onions, and half a large can of crushed tomatoes, seasoned with salt, coriander, paprika, cumin, jaggery, a green chili, three cloves of garlic, and some red chili powder.

For the cauliflower kari, i sautéed one head with a tsp of splattered mustard seeds, dash of hing, two tsp of urad dal (black matpe beans), some turmeric, and red chili powder.

I sliced and tossed the extra firm tofu with turmeric, onion powder, garlic powder, salt, pepper, kaala namak (black salt for that sulfuric/eggy taste) and broiled the tofu on high for a little under 10 minutes, tossing them half way through to get a slightly more even broil.

Also salt to taste obv 🙂

Looks and sounds so yummy! Very creative, bet it was delicious! 🍽