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Recipes » Main Dish » Eggplant Rotolo
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recipe Eggplant Rotolo

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

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.

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