Lentil fusilli with tofu, aubergine and basil

Ingredients

For 1 serving

• Red lentil pasta70 g
• Tofu100 g
• Eggplant150 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Chili pepperto taste
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile drain the tofu, press it well with kitchen paper to remove the water and cut it into roughly 1.5 cm cubes; wash the aubergine, trim it and cut into cubes of the same size.
3. Heat a non-stick frying pan over medium-high heat and brown the tofu without oil for 6–8 minutes, turning now and then, until golden on all sides; season with salt and set aside.
4. In the same pan heat the olive oil with the crushed garlic and a pinch of chilli, add the aubergine, a pinch of salt and a splash of water and cook for 8 minutes over medium heat, stirring, until soft and golden; remove the garlic.
5. Meanwhile add the red lentil fusilli to the water and cook for the time on the packet, usually 6–8 minutes, until al dente.
6. Drain them, keeping a small ladle of the cooking water, and toss with the aubergine and tofu for a minute, loosening if needed; turn off the heat and finish with torn basil.