Baked Eggplant Rolls

Baked Eggplant Rolls are a delightful vegan dish featuring thinly sliced eggplant filled with a savory mix of tofu, vegetables, and aromatic spices, all baked to perfection. This dish is not only visually appealing but also packed with flavor and nutrients.

Ingredients

• Eggplant - 1 medium-sized
• Firm tofu - 200 grams, crumbled
• Spinach - 100 grams, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Green onions - 2, chopped
• Breadcrumbs - 1/4 cup
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant lengthwise into thin strips, about 5mm thick, and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out moisture.
3. In a skillet over medium heat, add sesame oil and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
4. Add crumbled tofu, chopped spinach, soy sauce, black pepper, and salt to the skillet. Cook for about 5-7 minutes until the spinach wilts and the mixture is well combined. Remove from heat.
5. Stir in the chopped green onions, breadcrumbs, and cilantro into the tofu mixture until well mixed.
6. Rinse and pat dry the salted eggplant slices. On each slice, place a spoonful of the tofu filling at one end and roll it up tightly. Secure with a toothpick if necessary.
7. Place the rolled eggplants seam side down in a baking dish. Optionally, brush with a little more sesame oil for added flavor.
8. Bake in the preheated oven for about 25-30 minutes, or until the eggplant is tender and slightly golden.
9. Remove from the oven, allow to cool slightly, and serve warm. Enjoy your baked eggplant rolls!

Nutrition

• Calories: 210
• Protein: 12 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 490 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in protein and iron from tofu and spinach, supporting muscle health and energy levels.

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