Prep time: 15 mins
Total time: 1 hr
This is a delicious family friendly crowd pleaser. Perfect to share with friends and super comforting.
main meal, side dish
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, entertaining, baked
3 eggplants, thinly sliced (vertically)
250g firm tofu
2 cloves garlic, minced
1 large handful fresh basil
2 tsp dried oregano
2 cups silverbeet, sliced thinly
3 tbsp tomato paste
1 large onion, diced
1 tbsp dried oregano
3 tbsp tomato paste
2 x 400g cans diced tomatoes
Optional: nutritional yeast and leafy greens to serve
Preheat the oven to 180°c.
Place the thinly sliced eggplant on a tray and cook in the oven for 15-20 minutes until tender but not too soft.
To prepare the sauce, cook the onion in a pan over medium-high heat with a splash of water, until browned.
Add 1 tbsp oregano and 3 tbsp tomato paste to the pan and stir well.
Add the diced tomatoes and stir thoroughly, then reduce the heat and simmer for 20 minutes.
Remove eggplant from the oven and allow to cool slightly.
Crumble the tofu into a separate hot pan, add the garlic, basil, 2 tsp oregano and silverbeet and cook until the silverbeet is soft.
Add 3 tbsp tomato paste and stir well.
Allow mixture to cool. Transfer the mixture to a food processor and blend for 20 seconds - this will make the next step a little easier.
Place a small amount of mixture onto each eggplant slice and roll eggplant to cover the mixture. This can be tricky, and if you would prefer you can create ‘stacks’ instead of rolls. Simply layer the ingredients in the following order: eggplant, tofu mixture, eggplant.
Place eggplant rolls or stacks in a baking dish and top with sauce.
Put the eggplant rotolo back into the oven to cook for another 15 minutes or until heated through.
Serve topped with a sprinkle of nutritional yeast and a side of leafy greens, steamed green beans or your favourite salad.
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