This is a delicious family friendly crowd pleaser.
Ingredients:
Eggplant Rotolo mixture:
- 3 eggplants thinly sliced (vertically)
- 250g firm tofu
- 3 Tbsp tomato paste
- 2 cloves of garlic (crushed)
- 1 large handful of fresh basil
- 2 tsp oregano
- 2 cups silverbeet sliced thinly
Sauce:
- 2 400g cans diced tomatoes
- 1 large onion
- 1 Tbsp dried oregano
- 3 Tbsp tomato paste
Method:
- Place the thinly sliced eggplant into 180 Degree Celsius oven until the eggplant is tender but not too soft.
- Dice up the large onion and cook until caramelised.
- Add oregano and tomato paste and stir well.
- Add the diced tomatoes stirring thoroughly, simmer for 20mins.
- Remove eggplant from the oven and allow them to cool slightly.
- Crumble the tofu into a hot pan, add the garlic, oregano, basil and silverbeet and cook until the silverbeet is soft.
- Add tomato paste and stir well.
- Allow mixture to cool.
Enjoy xoxo
Hollie
Eggplant Rotolo
Ingredients
Eggplant Rotolo mixture:
-
3 eggplants thinly sliced (vertically)
-
250g firm tofu
-
3 Tbsp tomato paste
-
2 cloves of garlic (crushed)
-
1 large handful of fresh basil
-
2 tsp oregano
-
2 cups silverbeet sliced thinly
Sauce:
-
2 400g cans diced tomatoes
-
1 large onion
-
1 Tbsp dried oregano
-
3 Tbsp tomato paste
Instructions
-
Place the thinly sliced eggplant into 180 Degree Celsius oven until the eggplant is tender but not too soft.
-
Dice up the large onion and cook until caramelised.
-
Add oregano and tomato paste and stir well.
-
Add the diced tomatoes stirring thoroughly, simmer for 20mins.
-
Remove eggplant from the oven and allow them to cool slightly.
-
Crumble the tofu into a hot pan, add the garlic, oregano, basil and silverbeet and cook until the silverbeet is soft.
-
Add tomato paste and stir well.
-
Allow mixture to cool.
http://www.poweredbyvegies.com.au/2017/eggplant-rotolo/
Hollie's Powered By Vegies Recipes - www.poweredbyvegies.com.au
Eggplant Rotolo
Ingredients
- 3 eggplants thinly sliced (vertically)
- 250g firm tofu
- 3 Tbsp tomato paste
- 2 cloves of garlic (crushed)
- 1 large handful of fresh basil
- 2 tsp oregano
- 2 cups silverbeet sliced thinly
Eggplant Rotolo mixture:
- 2 400g cans diced tomatoes
- 1 large onion
- 1 Tbsp dried oregano
- 3 Tbsp tomato paste
Sauce:
Instructions
- Place the thinly sliced eggplant into 180 Degree Celsius oven until the eggplant is tender but not too soft.
- Dice up the large onion and cook until caramelised.
- Add oregano and tomato paste and stir well.
- Add the diced tomatoes stirring thoroughly, simmer for 20mins.
- Remove eggplant from the oven and allow them to cool slightly.
- Crumble the tofu into a hot pan, add the garlic, oregano, basil and silverbeet and cook until the silverbeet is soft.
- Add tomato paste and stir well.
- Allow mixture to cool.
Hollie's Powered By Vegies Recipes - www.poweredbyvegies.com.au