Name: Eggplant Rotolo
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 eggplants thinly sliced (lengthwise); 1 14 oz package firm tofu; 6 Tbsp tomato paste; 2 cloves garlic, crushed; 1 large handful fresh basil; 1 Tbsp + 2 tsp oregano; 2 cups Swiss chard, sliced thinly; 1 28 oz can diced tomatoes; 1 large onion, diced

Recipes » Main Dish » Eggplant Rotolo

By Hollie Kempton

(4)

Try this fun and creative way of including more eggplant in your whole foods, plant-based diet.

Prep: 20 mins Cook: 45 mins Total: 1 hr 5 mins Yield: 4 servings

Gluten Free Low Sugar Nut Free

Ingredients

3 eggplants thinly sliced (lengthwise)
1 14 oz package firm tofu
6 Tbsp tomato paste
2 cloves garlic, crushed
1 large handful fresh basil
1 Tbsp + 2 tsp oregano
2 cups Swiss chard, sliced thinly
1 28 oz can diced tomatoes
1 large onion, diced

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Place the thinly sliced eggplant into 350 degrees F oven until the eggplant is tender but not too soft. Remove from oven when finished and allow to cool
2. For the sauce, saute the onion in a small amount of water or vegetable broth until soft
3. Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.
4. Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
5. For the filling, crumble the tofu into a hot pan, add the garlic, 1 Tbsp oregano, basil and Swiss chard and cook until the chard is soft.
6. Add 3 Tbsp tomato paste and stir well.
7. Allow mixture to cool.
8. Place 1-2 Tbsp of mixture into the center of the eggplant and roll, ensuring that the the overlapping piece is placed down in a baking dish.
9. Top with sauce and bake in the oven for 15 minutes.