Name: Eggplant Rollup
Ingredients: 10 slices 1 large (2 small) Eggplant, sliced thinly length-wise; 2 small zucchini diced; 2 small green pepper, diced; 1 clove, garlic, minced; 1 can (19 oz) kidney beans, drained and rinsed; 4 oz cooked white or brown rice (115 g); 14 oz tomato sauce (400 g); 4 oz firm tofu, crumbled (115 g); ½ bunch fresh basil, chopped; Salt and pepper to taste

Eggplant Rollup

Author: the iBEAN project
Yield: 5 servings 1x

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Ingredients

Scale

10 slices 1 large (2 small) Eggplant, sliced thinly length-wise
2 small zucchini diced
2 small green pepper, diced
1 clove, garlic, minced
1 can (19 oz) kidney beans, drained and rinsed
4 oz cooked white or brown rice (115 g)
14 oz tomato sauce (400 g)
4 oz firm tofu, crumbled (115 g)
½ bunch fresh basil, chopped
Salt and pepper to taste

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Instructions

Preheat oven to 350ºF.

Season eggplant slices with salt and pepper and bake on a lightly greased cookie sheet for approximately 5 minutes or until slightly soft; remove and let cool.

Sauté diced zucchini, green peppers, garlic and beans in 4 oz tomato sauce. Season with salt and pepper. Fold in tofu, basil and cooked rice.

Arrange sliced eggplant in a cross pattern; place 2-3 oz vegetable mixture in the centre of the eggplant. Fold over eggplant ends to enclose mixture. Top each roll with an additional 1 oz of tomato sauce and bake to heat.