Introduction: Vegan Aubergine Rolls

Picture of Vegan Aubergine Rolls

This mediterranean recipe is simple yet tasty. It can easily be prepared beforehand, so you have time for your guests or to make an entree. Serve with a side of herb polenta (italian/french cornmeal porridge) or wild rice.

Serves 2-3 people.

Step 1: Gather Ingredients

Picture of Gather Ingredients

Recipe for 2-3 people:

  • 2 large eggplants
  • 2 vegan sausages
  • 1 medium paprika
  • 1/2 medium onion
  • pickled garlic (to taste)
  • 1 pck tomato sauce (or homemade tomato sauce)
  • 1/2 pack vegan cheese (I use Cheezly Mozarella-Style or Herbs)
  • vegan breadcrumbs

also: italian herbs, pepper, olive oil, salt

You can also try other fillings like fried mushrooms, smoked tofu or beans.

Step 2: Slice & Fry

Picture of Slice & Fry
  • preheat your oven to 180°C (350F)
  • cut up the eggplants into 1 cm slices
  • salt on both sides and let sit for 10 min (the salt pulls out the water and makes the eggplant softer and less bitter)
  • fry the eggplant slices on both sides with a little bit of olive oil. Apply with a brush if you want the fat content low. Fry on medium heal until the slices get soft and bendy. Set aside and let cool a little.

Step 3: Prep the Filling

Picture of Prep the Filling
  • cut up the saussages into pieces about the widht of the eggplant slices
  • cut the paprika and onions into fine stripes
  • cut how much garlic you want into slices

Step 4: Roll 'em Up

Picture of Roll 'em Up

  • place saussage, peperoni, onion and garlic on one end of the eggplant slice. Add a dash of black pepper and herbs to taste
  • roll up the eggplant slice tightly around the filling and place into a casserole dish with the opening facing downwards. You can secure the rolls with a toothpick, just remember them when eating later!
  • pack your eggplant-rolls tightly in the casserole dish

Step 5: Gratin That Stuff!

Picture of Gratin That Stuff!
  • cover the eggplant-rolls in tomato sauce
  • put sliced vegan cheese on top and sprinkle the breadcrumbs on (gives it a nice crust)
  • (up until now the dish can be prepared beforehand and temporarily stored in the fridge.)
  • bake 40min at 180°C (350F)

Serve hot with a side of herb polenta (italian/french cornmeal porridge) or wild rice.

Comments

craftclarity (author)2014-06-18

They look tasty to me!

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