Melanzane-Madaillons with Tofu Hats and Avocado Foam

Cut abergines into 2-3cm thick strips and sprinkle with juice of one lemon. In a frying pan, fry briefly in hot oil on both sides, extinguish with vegetable soup. When the water has evaporated, add clear soup repeatedly until the melanzane are cooked. Important: do not let the melanzane become too soft. The fluessgiekti must be completely evaporated by the end, otherwise the melanzane will taste like soggy sponges.

Mash the tofu. Fold in egg, grated cheese, finely chopped onions and sunflower seeds, season with tamari, pepper and salt.

If the tofu is too hard and crumbly, add more curd.

Shape the tofu mixture into small mounds and place on top of the melanzan slices. Bake on a greased baking sheet for 10 minutes at 200 degrees until the tofu mixture starts to color a little.

In the meantime, make avocado mousse: Mash avocados with juice of one lemon and curd, whip cream and untrheben. Season with garlic, salt, pepper and a pinch of curry powder.

Serve the hot medallions with avocado mousse and a scoop of uncooked long grain rice.

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