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Eggplant rolls with tofu cream, olives and rocket
ingredients
servings
4
Aubergine
2 unit
Tofu
160 grams
Lemons
1 unit
Green olives
10 unit
Rocket salad
10 grams
Garlic
1 half
Iodized salt
1 pinch
Extra virgin olive oil
to taste
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 
description
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!
preparation
step 1
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.
step 2
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.
step 3
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
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step 4
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.
step 5
Put a bit 'of tofu cream, olives and rocket, on a slice of grilled eggplant, then roll it up to form the roll.
step 6
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.
step 7
Enjoy your meal! Follow my Facebook page: Easy Vegan Recipes
