How to make an eggplant and tofu millefeuille
For the millefeuille
Preheat the oven to 180°C (160° fan) | gas 4.
Line two large baking trays with greaseproof paper.
Grind the cumin seeds, coriander seeds, dried herbs, and chilli flakes in a mortar with a pestle.
Stir in 1.5 tsp salt and the ground mixed peppercorns.
Thinly slice the eggplants on a mandolin set to a very narrow setting.
Pat the tofu block dry with kitchen paper and slice to the same thickness on the mandolin.
Stack the eggplant slices one on top of another and do the same for the tofu.
Trim the edges of the stacks so that all the eggplant and tofu slices are the same rectangular dimensions.
Brush both sides of the slices with a little olive oil and season with the spice mix.
Arrange on the lined baking trays with the eggplant slices on one tray and the tofu on the other.
Cover the trays with a sheet of greaseproof paper and another baking tray on top to weigh them down.
Bake for 20 minutes and then remove the top tray and the greaseproof paper.
Bake for a further 10-20 minutes until the eggplant and tofu slices are golden-brown.
For the sauce
In the meantime, combine all the ingredients for the sauce in a small saucepan.
Warm over a low heat, whisking until the honey has dissolved.
Cover and set aside until needed.
To serve the eggplant and tofu millefeuille
Create four stacks of the aubergine and tofu slices, alternating the slices.
Arrange on a baking tray and warm through in the oven for 10 minutes.
In the meantime, soak the noodles in a large bowl of very hot water until tender, about 8-10 minutes; stir from time to time to prevent clumping.
Drain well, pat dry, and arrange in small nests on plates.
Remove the millefeuilles from the oven when warmed through and carefully lift onto the plates with a fish slice.
Quickly reheat the sauce before spooning over the millefeuilles and around the plates.
Top the millefeuilles with the sliced spring onion before serving.