• Eggplant Cannelloni with Dill Chevre

    Sep 10, 2020

    This recipe was first posted by The Vegan Dairy – view original recipe here.

    Ingredients

    For the eggplants

    • 2 large eggplants
    • 2 tablespoons salt
    • 3 tablespoons vegetable oil to cook (healthiest we can find is cold pressed, extra virgin Canola oil)

    For the filling

    • 1 onion
    • 1 clove of garlic
    • 2 tablespoons olive oil
    • 150 g fresh spinach
    • 250gm Firm Tofu
    • 1 Block of The Vegan Dairy Dill Chèvre
    • 1 tbsp Chia seeds + 3 tbsp water (egg replacer)
    • ¼ bunch basil, finely chopped
    • Salt or alternative. We like to use Miso or Tamari
    • 400gm tomato sauce
    • 1 Hand full of Basil leaves
    • 150gm vegan mozzarella, grated
    • 2 tablespoons parsley finely chopped, to serve
    • Pepper to Serve

    Instructions

    For the eggplants

    • Preheat the oven to 180οC (356ο F) set to fan.
    • Cut the stem of the eggplants, and then cut them into at least 0,5 cm thick slices, lengthwise.
    • Transfer the slices into a bowl and season with salt. Allow 15-30 minutes for the eggplants to reduce in bitterness.
    • Then, rinse them and dry well with a clean tea towel. Paper towels work but no need to waste paper J
    • Add the some of the vegetable oil into a frying pan over medium to high heat.
    • Sauté the slices in batches on each side till golden brown. Add oil into the frying pan for each of the remaining batches of slices.

    For the filling

    • How to replace an egg: Mix tbsp of chia seeds with 3 tbsp of warm water and allow to sit for 5-10 minutes. Works faster if you grind the chia seeds first.
    • Finely chop the onion and garlic.
    • Heat the oil into a frying pan over medium heat and sauté for a few minutes until they are tender.
    • Add Tofu and sauté for 5 minutes
    • Add the basil and mix. Allow 1-2 minutes for it to wilt and reduce in volume.
    • Transfer the ingredients into a bowl. Add the block of Dill Chevre, egg replacer, ½ tsp of salt or 1-2tbsp miso paste, pepper to taste, and mix all of the ingredients. Mix very well especially if you use Miso paste.
    • Place the eggplant slices onto your working surface such as a chopping board or bench top. Add 1 tablespoon of the filling at the centre of each slice, and roll.
    • Spread half of the tomato sauce into an ovenproof baking dish
    • Place the rolls seam side down. Pour the rest of the sauce and sprinkle the mozzarella
    • Bake for 25-30 minutes until the mozzarella is melted and golden
    • Sprinkle with the finely chopped parsley, freshly ground pepper, and serve