Tuesday, January 16, 2007

Eggplant Rollatini, Braised Fennel, Focaccia

Dinner 1/16

Eggplant Rollatini
(alder-smoked eggplant stuffed with tofu ricotta and baked with tomato sauce, see below)

Braised Fennel


Eggplant Rollatini
(click for bigger pictures)

Step 1: Brush with olive oil, season with salt and pepper, and grill the eggplant.




Step 2: Add tofu ricotta (firm tofu, soy parmesan, nutritional yeast, parsley, basil, salt and pepper to taste, all mashed together)




Step 3: Add caramelized red onions (slow cooked for 20 minutes or so, add a pinch of sugar if you want)




Step 4: Roll up the eggplant...




Step 5: ...finish with with the seam side down.




Step 6: Place the eggplant in an oven-proof dish...




Step 7: ...and cover with tomato sauce and soy parmesan and place into a 350F oven for 20-25 minutes.




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