Recipes

Instructions

1. Slice the eggplant lengthwise at a thickness of 5-6 mm. Slice the avocado.
2. Finely chop the onions, and  dice the tomatoes.
3. Heat a drizzle of olive oil in a frying pan, and grill the eggplant from (1) until golden brown on both sides.
4. Heat another drizzle of oil, and sauté the onions and mince.
5. Once cooked, add the tomatoes and Otafuku Yakisoba sauce, stirring occasionally.
6. In a heat-resistant oven dish, spread out half of (3), then lay out half of (2) on top. Repeat.
7. Top with the avocado and, finally, cheese.
8. Bake in a toaster oven until the cheese is golden brown.