• Mechelle

Eggplant Roll-ups with Tofu Cream Sauce

Updated: May 8, 2018


Do you love lasagna? Lasagna has this appeal of being stuffed, cheesy and hearty. These eggplant roll ups are a great vegetarian version that gives the tasty Italian tomato sauce, eggplant ‘pasta’, chunky filling and creamy topping (tofu cream sauce). These are great for dinner parties, cocktail parties or as a romantic dinner for two.


Prep Time: 10 minutes

Cooking time: 45 minutes

Total time: 60 minutes


Ingredients

Eggplant Roll-up

1 medium Red bell pepper, chopped (any color can be used)

½ large Sweet onion, chopped

½ Zucchini, diced

1 tsp Parsley, minced

1tsp Rosemary, minced

1 Eggplant, sliced lengthwise

3 Kale leaves, chopped

Salt to taste

1 tsp Onion powder

½ tsp Red pepper flakes


Tomato Sauce

1 can Stewed tomatoes

1 ½ tblsp Tomato paste

1 – 1 ½ tsp Italian seasoning

1tsp rosemary, minced

2tsp fresh parsley, minced

2 garlic cloves, minced


Tofu Cream sauce

½ Tofu, firm & gluten free

½ can Coconut milk

¾ Lemon, freshly squeezed

1 ½ tsp Rosemary, minced

Salt to taste


Prep:

Prep all vegetables. Ensure that tofu is patted dry after dicing, place aside


Directions:

Tofu Cream Sauce:

Slice tofu thinly, (horizontally and vertically) mash with a fork for 3 – 5 minutes. Place in mixer and add coconut milk gradually. Let whip for 5 minutes. Add rosemary, lemon and salt, and let whip until smooth. Store in an airtight container and set aside.


Tomato Sauce:

Place stewed tomatoes and garlic in a medium saucepan and heat for 7 minutes, stirring occasionally. Add 2 tablespoons of tomato paste and stir until blended. Add all seasonings, cover and let simmer for 15 – 20 minutes. Place aside.


Eggplant Roll-ups:

Heat ¼ cup olive oil in a pan, add bell peppers and let cook for 3 minutes, add tofu, let cook for 5 minutes, add onions and all seasonings and let cook for 10 - 12 minutes. Place about 1 tsp of filling on each eggplant strip and roll (2 folds). Preheat oven at 200°C (392° F) for 15 minutes. Place tomato sauce to cover the bottom of the baking pan. Place roll-ups evenly on top of the sauce and let bake for 20 minutes (10 minutes covered, 10 uncovered). Remove from oven and let cool for 1 minute before serving. Top with cream sauce or use the sauce for dipping.


Servings - 8 rolls (2 persons)


A big thank you to @BAMSI Bahamas for the main ingredient (eggplant) as well as the red bell peppers) of this dish purchased at the AgriBusiness Expo.


Tips:

  • For a more ‘meat’ component, add tofu. To do this, chop the tofu small, pat dry to remove excess moisture and cook with the bell peppers. Cauliflower rice is also a good addition.

  • Can be served with a side of quinoa or orzo pasta

  • If you really like tomato sauce, double the recipe and place half at the bottom of the pan before baking, and the other half over the roll-ups before or after baking.

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What is your favorite lasagna filling? Leave a comment below or on the homepage!

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