Feel like a super easy belly warming, tastebud tantalising, body nourishing meal tonight? Try our #glutenfree #plantbased Eggplant 🍆 Cannelloni with our Dill Chèvre (or whichever of our #cheese is your faaaaaaav 🧀). Share your photos when you give this one a try and let us know what you think!! 🤟🏼
Ingredients:
Eggplants
~ 2 large eggplants
~ 2 tbsp salt
~ 3 tbsp oil to cook (our preference is cold pressed extra virgin Canola oil)
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Filling
~ 1 onion
~ 1 clove garlic
~ 2 tbsp olive oil
~ 150g fresh spinach
~ 250gm Firm Tofu
~ 1 Block of #thevegandairy Dill Chèvre
~ Chia ‘egg’: 1 tbsp Chia seeds (preferably ground/crushed) + 3 tbsp water
~ ¼ bunch basil, finely chopped
~ Salt to taste (we use Miso paste or Tamari), and pepper
~ 400g tomato pasta sauce
~ 150g #vegan mozzarella, grated (sorry ours isn’t public yet! 😘)
~ 2 tbsp parsley finely chopped, to serve
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Method:
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Eggplants
~ Preheat the oven to 180C (356F) set to fan.
~ Remove eggplant stem and cut lengthwise into 0.5 cm thick slices
~ Transfer to a bowl and season with salt. Allow ~30 minutes for the eggplants to release bitterness.
~ Rinse and pat dry with a clean tea towel (no need to waste paper towel 🌱)
~ In batches, heat oil in a frying pan over medium/high heat and add eggplant slices, sautéing until golden on both sides
Filling
~ Chia ‘egg’: Mix chia seeds with warm water, sit for 5-10 minutes
~ Finely chop onion and garlic
~ Heat oil in frying pan over medium heat and sauté until tender
~ Add Tofu and sauté for 5 minutes
~ Add the basil and mix. Allow 1-2 minutes for it to reduce in volume
~ Transfer into a bowl. Add Dill Chevre, chia ‘egg’, salt/miso and pepper to taste. Mix well, especially if you use Miso
~ Place the eggplant slices onto a clean flat surface. Add 1 tbsp of the filling at the centre of each slice, and roll
~ Spread half of of the tomato sauce into a baking dish
~ Place the rolls seam side down. Pour over remaining sauce and sprinkle the mozzarella on top
~ Bake for 25-30 minutes until the mozzarella is melted and golden
~ Garnish with parsley, fresh pepper, and serve 🤤
