Eggplant Rollatini, Whose Very Stuffing Became An Exercise in Vegan Resourcefulness

They lived through the Great Depression, so my grandparents know all about using up what you have on hand.

The eggplant in my garden continues to do well and the weirdo substitutes are always hanging around my kitchen. The recipe below seemed like an obvious move.

It may be worth mentioning that neither of them would ever entertain touching these – even if they were made with real eggs, rigoth and parmesan.

EGGPLANT ROLLATINI

Supplies:
-medium mixing bowl (for eggless dip)
-large platter (for flour dredging)
-large frying pan
-medium mixing bowl
-coo-cha(d) aka stirring spoon
-table fork (for mixing and scooping in filling)

Ingredients:
-1 medium eggplant, peeled and sliced lengthwise in 1/4″ cutlets
-5 tbs extra virgin olive oil (for frying eggplant)

Eggless Dip
-1/4 cup egg replacer
-enough pipe punch to make egg replacer a thick syrup (try using seltzer for more airy texture)
-1 pinch of sea salt

Flour Dredge
-3/4 cups of APF (all purpose flour)
-1/4 cup nooch (nutritional yeast)
-1 pinch of sea salt
-several twists of freshly cracked black pepper
-2 springs of chopped parsley

Filling (what was available)
-1/8 block of firm tofu
-2 tsp Nayonaise vegan sandwich spread
-1/4 cup of finely cubed Daiya vegan cheese (any flavor, but I had cheddar in stock)
-3 cloves of roasted garlic
-3 sprigs of chopped fresh parsley
-2 fresh basil leaves, chiffonade
-2 sprigs of chopped fresh mint
-3 shakes of nooch
-2 shakes garlic powder
-salt and pepper to taste

Procedure:
Bring olive oil to a medium heat in fry pan. Whip eggless dip ingredients into a thick syrup and mix dredge ingredients by hand right on platter. Dip with one hand, dredge with other. Fry until golden brown on both sides.

Allow to cool on paper towel. Set aside.

Mix tofu stuffing ingredients in mixing bowl with a fork.

Preheat oven to 300 degrees.

Scoop about 2 tbs worth of filling onto the top end of eggplant cutlet and hand roll down it’s long end securely (use the filling as adhesive, its ok if eggplant starts to fall apart and side-ooze is delicious). Repeat until all eggplant is filled and return rollatini to fry pan (most if not all of the oil should have been absorbed, if not drain and dispose of excess fat).

Pop the fry pan in oven for about 10-15 minutes to allow the daiya to melt.

Serving:
Top with Frances’ Quick Gravy and garnish with lots of fresh chopped parsley.
Yields approximately 8-10 rollatini.

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