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This is a delicious family friendly crowd pleaser.


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


  • 2 400g cans diced tomatoes
  • 1 large onion
  • 1 Tbsp dried oregano
  • 3 Tbsp tomato paste


  1. Place the thinly sliced eggplant into 180 Degree Celsius oven until the eggplant is tender but not too soft.
  2. Dice up the large onion and cook until caramelised.
  3. Add oregano and tomato paste and stir well.
  4. Add the diced tomatoes stirring thoroughly, simmer for 20mins.
  5. Remove eggplant from the oven and allow them to cool slightly.
  6. Crumble the tofu into a hot pan, add the garlic, oregano, basil and silverbeet and cook until the silverbeet is soft.
  7. Add tomato paste and stir well.
  • Allow mixture to cool.

Enjoy xoxo