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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