Eggplant Rotolo

Fill your tummy with this hearty plant-based goodness

Total: 1 hour and 5 minutes Prep: 20 minutes Cook: 45 minutes Yield: 4 servings


3 eggplants thinly sliced (lengthwise)
1package 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-ounce can diced tomatoes
1 large onion, diced


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
For the sauce, saute the onion in a small amount of water or vegetable broth until soft
Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.
Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.
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.
Add 3 Tbsp tomato paste and stir well.
Allow mixture to cool.
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.
Top with sauce and bake in the oven for 15 minutes.