Eggplant Cannelloni with Dill Chèvre

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

1. Preheat the oven to 180οC (356ο F) set to fan.

2. Cut the stem of the eggplants, and then cut them into at least 0,5 cm thick slices, lengthwise.

3. •Transfer the slices into a bowl and season with salt. Allow 15-30 minutes for the eggplants to reduce in bitterness.

4. Then, rinse them and dry well with a clean tea towel. Paper towels work but no need to waste paper

5. Add the some of the vegetable oil into a frying pan over medium to high heat.

6. 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

1. 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.

2. Finely chop the onion and garlic.

3. Heat the oil into a frying pan over medium heat and sauté for a few minutes until they are tender.

4. Add Tofu and sauté for 5 minutes

5. Add the basil and mix. Allow 1-2 minutes for it to wilt and reduce in volume.

6. 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.

7. 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.

8. Spread half of the tomato sauce into an ovenproof baking dish

9. Place the rolls seam side down. Pour the rest of the sauce and sprinkle the mozzarella

10. Bake for 25-30 minutes until the mozzarella is melted and golden

11. Sprinkle with the finely chopped parsley, freshly ground pepper, and serve