Eggplant Tofu Roll Ups
Broiled or Grilled Eggplant with Tofu Stuffing and Vegan hollandaise Sauce
In the past, once in a while people would ask me to add eggplant recipes to the site, and I'd say to myself "Oh geez, eggplant."
But something inspired me to use eggplant to make roll ups (or roulades, or rollatinis), and they turned out to be delicious! How silly of me not to love eggplant for all those years!
Tasty, filling Eggplant Tofu Roll Ups can be an appetizer, a side or a main dish.
Total Prep & Cook Time: 1 hour
- Prepare tofu stuffing and set aside
- Preheat oven to 500 degrees F
- Slice eggplant lengthwise into thin even slices (1/4 inch) - approximately 8 slices
- Lay slices on an oiled broiler or oven rack and roast for 10 minutes each side, until slices are dry on the surface and flexible. You may have to do this step in 2 batches, depending on the size of your racks and your oven
- Alternately, grill the eggplant slices for several minutes each side on a medium hot grill
- Let eggplant slices cool enough to handle
- Add approximately 1/4 cup tofu stuffing to the wide end of each eggplant slice, shaping into a firm roll
- Roll the eggplant around the stuffing to form a stuffed log
- Place the stuffed eggplant in an oiled glass or ceramic baking dish and brush lightly with oil
- Bake at 375 degrees F for 20 minutes, or until the rolls are hot through
- Check half way through cooking. Cover with foil and reduce heat if they are browning too quickly. The rolls should be just lightly browned at the end of cooking
- Prepare vegan hollandaise sauce while the rolls are cooking. Pour the hollandaise sauce over the eggplant tofu roll ups when serving
Your eggplant may have seeds in it, but don't worry about it. That just means your eggplant is mature and has excellent character!
Question: Should I peel the eggplant? The instruction is to cut it lengthwise which means that the first and last slice will have the entire length of skin covering one side. However the picture of the finished product suggests that the vegetable was cut horizontally in circles with just a sliver of skin on the edges. Please clarify - M.H.
Answer: The eggplant is not peeled, but is sliced lengthwise in thin even slices. The outside slices, mostly skin, are discarded, or used elsewhere.
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