Roasted Eggplant Recipe

Here is one of my favorite new recipes from The 4 Ingredient Vegan. Of course, I am partial to eggplants but I really think this is a good recipe!

Roasted Eggplant and Pesto Roulade

2 large eggplants, ends trimmed

1 package firm or extra firm regular tofu, rinsed and drained

2 cups vegan pesto (or you could just use regular pesto)

2 jars (26 oz. each) spaghetti sauce

1. Position oven rack a few inches under broiler and preheat broiler. Mist a baking sheet (or 2) with nonstick cooking spray.

2. Stand eggplant up vertically with larger side on the bottom and slice it from top to bottom making thin slices, about 1/4 inch thick. Repeat with other eggplant. There should be about 20 slices in all.

3. Place slices on prepared pan and mist them with cooking spray. Broil for 2 to 3 minutes or until golden brown. Turn slices over and repeat on other side. Remove eggplant from oven and let it cool. 

4. Lower oven temperature to 350. Lightly mist 9x11 inch baking pan with nonstick spray.

5. Put tofu in medium bowl and mash it well with a potato masher or back of a fork. Add the pesto and stir until combined. 

6. Spread pesto mixture over each roasted eggplant slice about 1/4 inch thick, leaving the top inch of the narrow end uncovered. Roll up each slice, starting with the large end. If any of the eggplant slices are too short to roll, simply top them with the filling and fold them over into "clamshells." Place each roll seam-side down in the prepared pan. Nestle them together and spoon the spaghetti sauce over the top, pouring any extra sauce around and between the rolls. 

7. Bake for 35 minutes or until bubbly.