Vegan Eggplant Involtini
This vegan eggplant involtini (aubergine involtini) recipe is the veganized version of the classic Italian dish.
Equipment
Ingredients
- 2 medium eggplants
- 1 salt
Filling:
- 1 ounce dry porcini mushrooms any other dry kind works as well
- 1 small cauliflower head
- 9 ounces organic extra firm tofu
- 1 medium onion
- 2 garlic cloves
- 12 tablespoons nutritional yeast
- 1 cup parsley
- 1 rosemary sprig
- 1 tablespoons salt
- ½ teaspoon black pepper
Optional
Instructions
- Start by finely slice the Eggplant lengthways and spread the slices in a trey.
- Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).
- Now let's get into preparing the filling.
- Steam the cauliflory head of boil 1 liter of water and cook the cauliflower for 10 minutes.
- Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
- Crumble the tofu with your hands.
- Coarsely chop the parsley, onion, and garlic and stir fry them with the tofu on medium heat until the mix is fragrant and pale golden, approximately 5 minutes.
- Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
- In a food processor or blender, prepare a mixture with mixture plus the nutritional yeast, rosemary, salt, and pepper.
- Remove any excess salt from the eggplant layers.
- Lightly grill the eggplant layers on a grill or skillet and reserve them on a plate to start preparing the involtinis.
- Add the tofu filling to the narrow end of the eggplant slices, roll them up and place them in a skillet with some Vegan bechamel sauce on the bottom.
- Put some bechamel sauce in the skillet and place the involtini altogether.
- After finishing the rolls, top them with the rest of the bechamel sauce.
- Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.
Notes
Serve hot.
Vegan Bechamel Recipe
Vegan Parmesan Recipe
Wine Pairing by our Sommelier Ramón Barreiro @pejobarreiro
- Italian - Fresh White - Greco di Tufo
- French - Rosé - Grenache, Cotes de Provence
- German - White - Riesling Troken
Nutrition
Calories: 253kcalCarbohydrates: 41gProtein: 23gFat: 3gSaturated Fat: 1gSodium: 1843mgPotassium: 1746mgFiber: 17gSugar: 13gVitamin A: 1326IUVitamin C: 97mgCalcium: 106mgIron: 4mg
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