Chreezy Eggplant Roll
Submitted by Hail Seitan
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| prep time: 20 min | cooking time: 30-40 min. | makes 12 rolls good for 2 people |
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I have been vegan for about 3 1/2 years I love to cook. I love to create art and music. I'm into grindcore and metal and a whole lot of everything else.
I came up with recipe because I have been trying to eat as much raw foods as possible. After a week of juice and salads I wanted to treat my self with a nice hot meal but didn't want the starch. I was trying to figure out what would be a good substite for manicotti. Well this is what I came up with and keep in mind, I despise egggplant but I tried it anyway and now we are the best of friends. |
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Equipment:
10 inch pie plate
food processor with S blade
small sauce pan
Spatula
Ingredients
1 medium eggplant
4 asparagus spears chopped into 2 inch pieces
1/4 c. nutritional yeast
2 tbs. umeboshi plum paste
5 lrg. clove garlic
1 tsp. rosemary (fresh or dried..tastes may very)
1/4 cup packed fresh basil
1 tsp. thyme (fresh or dried..tastes may very)
1-2 tsp. cracked black pepper
1-2 tsp fresh lemon juice
12 oz. block x-firm tofu pressed and drained (whitewave style is good)
1 tbs. grapeseed or extra virgin olive oil
small can diced tomatoes
3 cloves garlic
1/2 diced red onion
1 tsp.thyme
1 tsp oregano
1 tsp. basil
pinch of un refined sugar
sea salt to taste
cracked black to taste
1 tsp olive oil
Fresh basil to garnish
Directions
slice eggplant thin lengthwise, in non stick skillet on med-high add olive oil or earthbalance and place eggplant in pan to brown on both sides. While cooking each side it is good to press down firmly to allow the moisture to cook out. Pleace slices to the side to cool. This is good to make ahead of time. Keep eggplant in refridgerator until ready to use.
Place tofu, yeast, umeboshi, basil, rosemary, thyme, grapeseed oil, lemon juice, pepper, and garlic into food processor and blend until very smooth. O.k. to chill ahead of time in refridgerator.
In small sauce pan sautee' red onion and garlic with olive oil on med-high heat until just done. In food processor add diced/stewed tomatoes , herbs, sugar, salt & pepper,a nd add in the cooked onions and garlic and process til very smooth and has a thin consistency. If too thick just add a little water. Add back into the sauce pan and simmer for about 10 minutes. Reseve until needed.
Take each eggplant slice and start from the skinny end first. Spread tofu mixture on slice to completly cover. Place a 2 inch piece of asparugus at the skinny end and roll. Coat pie dish with olive oil or earth balance and place all rolls in dish. Sprinkle with thyme, and cracked black pepper. Bake at 350 for about 20-30 minutes then turn up to 450 for about 5-10 min.(keep a close eye on them)you want the top of the eggplant to feel dry.
Garnish on bottom of the plate a layer of the tomato sauce and place the rolls on top. Garnish with fresh basil. |
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