NATIVE EGGPLANT ROLLATINI WITH TOFU RICOTTA

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NATIVE EGGPLANT ROLLATINI WITH TOFU RICOTTA

 

2 medium eggplants

sea salt

olive oil or sunflower oil to saute

 

Slice ends off eggplants and then slice lengthwise (the long way) in

quarter-inch slices.

Lightly salt both sides and place in colander to drain about 10 to15

minutes.

Prepare Tofu Ricotta while eggplant is draining.

Pat eggplant slices dry, and heat 2-3 Tb. of oil in saute pan until hot but

not smoking. Add eggplant slices and lightly brown on each side.

Place on plate when done and let slightly cool.

Put about two tablespoons of Tofu Ricotta on one end of eggplant slice and

then rollup.

Place in baking dish, drizzle with a little Simple Marinara, cover and bake

at 350 (Gas Mark 4) for 25 minutes.

Should be soft and delicate when done.

Serve over rice or pasta topped with Simple Marinara and a fresh vegetable

garnish. Steamed broccoli and sliced carrot pieces look great for color and

are GOOD FOR YOU!

 

VARIATION: Sauté some tempeh, season, and chop in 1/2 inch cubes and put 2

to 3 cubes in each eggplant roll.

 

 

 

TOFU RICOTTA

 

1 1b. (453 grams) Chinese style firm tofu

1 Tb. tahini (sesame butter)

3 garlic cloves, finely chopped or pressed

1 Tb. chopped fresh parsley

1 Tb. chopped fresh basil

2 green onions, finely chopped or 3 Tb. chopped fresh chives

1 tsp. sea salt

 

Drain water from tofu, then crumble in bowl.

Add all other ingredients and mix well with large spoon until mixture

resembles a ricotta texture.

 

 

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