Recipes » Main Dish » Eggplant Rotolo
T. Colin Campbell Center for Nutrition Studies

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

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.

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