Salted Muffins with Eggplant and Tofu

  • - 2 jars of eggplant of Puglia
  • - 200 g whole spelt flour Probios
  • - 3 eggs
  • - 10 cl of milk
  • - 10 cl of olive oil Il Nutrimento
  • - 1 packet of yeast for bread (best if you make use of sourdough)
  • - 150 g. crumbled tofu
  • - 1 spoon (soup) of chopped parsley (optional)
  1. Turn on the oven to 180 degrees and in the meantime, take a bowl and mix the flour, baking powder, eggs, oil and milk, eliminate any lumps and then add the crumbled tofu and stir well, then cut a bit the eggplant of one and a half tin, and add them to the mixture. Add aslo a little of the liquid of the eggplants but be careful not to make the dough too soft. If you like add the chopped parsley. Season with salt and pepper. Pour the mixture into muffin molds and bake for 15 minutes. Serve hot or cold on a dish of salad. If you wish, you can decorate the muffins with the rest of the jar of the eggplant.