eggplant 1
avocado 1/4
cheese as needed
mince 100g
onion 1/8
Otafuku Yakisoba Sauce 2 Tbsp
tomato 1/2
olive oil as needed
  1. 1Slice the eggplant lengthwise at a thickness of 5-6 mm. Slice the avocado.
    Finely chop the onions, and dice the tomatoes.
  2. 2Heat a drizzle of olive oil in a frying pan, and grill the eggplant from (1) until golden brown on both sides.
  3. 3Heat another drizzle of oil, and sauté the onions and mince.
    Once cooked, add the tomatoes and Otafuku Yakisoba sauce, stirring occasionally.
  4. 4In a heat-resistant oven dish, spread out half of (3), then lay out half of (2) on top. Repeat.
    Top with the avocado and, finally, cheese.
  5. 5Bake in a toaster oven until the cheese is golden brown.