
Chickpea hummus and whole-grain nachos
second courses from Italy
Eggplant rolls with tofu cream, olives and rocket
Eggplant rolls with tofu cream, olives and rocket
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Here's a quick and tasty recipe to prepare for lunch or dinner. It is the eggplant rolls stuffed with tofu cream, olives and rocket, light and delicious!
Clean and cut the eggplant into 1cm thick slices, then grigliatele, when they are ready salted each slice. Put aside the eggplant and let it cool.
Cut the tofu into cubes. In a pan, pour a round of extra virgin olive oil and tofu cubes. When the tofu begins to sizzle, add the lemon juice and cook.
Put the tofu in a blender, add some olives pitted and chopped, garlic powder and a drizzle of oil, then blend, you have to get a compound easily spreadable, add oil if too hard
When the tofu cream is ready pour it into a bowl and add a few rocket leaves cut with a knife, and adjust salt if necessary.
Put a bit 'of tofu cream, olives and rocket, on a slice of grilled eggplant, then roll it up to form the roll.
Repeat the process for all the eggplant placing the rolls in a tray. Serve the eggplant rolls warm decorated with a few leaves of arugula.
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