Friday, August 24, 2012

Eggplant Rollatini

Adapted from Shape Magazine

  • 12 ounces extra-firm tofu, drained and pressed
  • 3 tablespoons lemon juice
  • 1 teaspoon dried basil
  • 1/4 cup shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 1 jar spaghetti sauce
  • 1 large eggplant

  • To make tofu ricotta, combine tofu, lemon juice, basil, shallots, garlic, nutritional yeast, oil and salt in a food processor, pulsing until combined and crumbly
  • Spread about 1/3 of the jar of spaghetti sauce over the bottom of a 9 x 13 pan
  • Slice the eggplant lengthwise into about 1/4 inch slices; salt and sweat
  • If the eggplant is too stiff to roll, steam in the microwave for a couple of minutes with a little water
  • Spread eggplant slices with a little spaghetti sauce and tofu ricotta
  • Roll each slice and place seam side down in baking dish, placing each one snugly beside the next so they stay rolled
  • Top with remaining spaghetti sauce and tofu ricotta
  • Bake, covered, at 375 degrees for 40 minutes or until eggplant is tender
  • If desired, sprinkle with Daiya Mozzarella Style Shreds and return to oven until melted

No comments:

Post a Comment