veg m&p -Spinach-andTofu-Stuffed Eggplant Roulades

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Spinach-and-Tofu-Stuffed Eggplant Roulades

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant -- ends trimmed, peeled, and cut lengthwise

into 1/4-inch-thick slices

2 tablespoons olive oil

Salt and freshly ground black pepper

8 ounces spinach -- thick stemms trimmed and washed well

1 cup cooked or canned chickpeas -- drained and rinsed if

canned

1 large garlic clove -- chopped

1/4 cup tahini (sesame paste)

1/2 cup vegetable stock

1 tablespoon fresh lemon juice

1 shallot -- minced

8 ounces extra-firm tofu -- crumbled

1 tablespoon minced fresh parsley leaves

 

With the eggplant, chickpeas, and tahini, this dish has a decidedly Middle

Eastern flavor. I like to assemble the roulades ahead of time for a no-fuss

meal. When preparing the eggplant slices, be sure to bake them until just soft

enough to roll up. If you bake them too long, they will get crisp and become

difficult to roll.

 

Preheat the oven to 375 degrees F. Place the eggplant slices on a lightly oiled

baking sheet, brush with 2 tablespoons of the oil, and season with salt and

pepper. Bake, turning once, until just soft, about 10 minutes. Remove from the

oven and set aside.

 

Meanwhile, steam the spinach until just wilted, about 3 minutes. Let cool, then

squeeze the excess liquid from the spinach and coarsely chop. Set aside.

 

In a food processor, combine the chickpeas and garlic and process until finely

minced. Add the tahini, stock, lemon juice, and salt and pepper to taste and

process until smooth. Transfer to a small, saucepan and set aside.

 

Heat the remaining 1 tablespoon oil in a medium size skillet over medium heat.

Add the shallot, cover and cook, stirring a few times, until softened, about 5

minutes. Add the tofu, spinach, parsley, and salt. and pepper to taste and mix

well. Remove from the heat.

 

Put 2 tablespoons of the tofu mixture on one short end of each slice of eggplant

and roll up. Arrange the eggplant roulades seam side down in a lightly oiled

baking dish. Bake until lightly browned and heated through, 15 to 20 minutes.

 

Meanwhile, reheat the sauce over low heat. Top the hot roulades with the sauce

and serve.

 

 

n o t e : The roulades can be assembled up to 8 hours ahead, covered, and

refrigerated. Return to room temperature before baking.

 

 

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 181 Calories; 11g Fat (51.2% calories

from fat); 10g Protein; 14g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

258mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0