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
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.
Nutrition
- Serving Size: Per 1 roll
- Calories: 180
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg