Eggplant Rotolo
Try this fun and creative way of including more eggplant in your whole foods, plant-based diet.
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Yield: 4 servings
Ingredients
Ingredients
- 3 eggplants thinly sliced (lengthwise)
- 1 14 oz package firm tofu
- 6 Tbsp tomato paste
- 2 cloves garlic, crushed
- 1 large handful fresh basil
- 1 Tbsp + 2 tsp oregano
- 2 cups Swiss chard, sliced thinly
- 1 28 oz can diced tomatoes
- 1 large onion, diced
Instructions
Instructions
- 1. Place the thinly sliced eggplant into 350 degrees F oven until the eggplant is tender but not too soft. Remove from oven when finished and allow to cool
- 2. For the sauce, saute the onion in a small amount of water or vegetable broth until soft
- 3. Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.
- 4. Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
- 5. For the filling, crumble the tofu into a hot pan, add the garlic, 1 Tbsp oregano, basil and Swiss chard and cook until the chard is soft.
- 6. Add 3 Tbsp tomato paste and stir well.
- 7. Allow mixture to cool.
- 8. Place 1-2 Tbsp of mixture into the center of the eggplant and roll, ensuring that the the overlapping piece is placed down in a baking dish.
- 9. Top with sauce and bake in the oven for 15 minutes.
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