Grilled Eggplant Rolls with Herbed Tofu Ricotta
Elegant, flavorful eggplant rolls filled with a creamy, herb-infused tofu ricotta. A stunning vegan appetizer or light main course that's sure to impress.
Equipment
- Grill or Grill Pan
- Food Processor
Ingredients
Eggplant Rolls
- 2 medium eggplants sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- salt and pepper
Tofu Ricotta Filling
- 1 block firm tofu 400g, pressed to remove water
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
- 1 clove garlic minced
- salt and pepper to taste
For Serving
- balsamic glaze for drizzling
- microgreens for garnish
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Brush eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and grill marks appear. Set aside to cool.
- Make the tofu ricotta: In a food processor, combine pressed tofu, lemon juice, nutritional yeast, 2 tbsp olive oil, basil, parsley, garlic, salt, and pepper. Pulse until the mixture is combined and has a ricotta-like texture (creamy but with some texture).
- Lay out a grilled eggplant slice. Spread a tablespoon or two of the tofu ricotta mixture along one end. Carefully roll up the eggplant slice and place it seam-side down on a serving platter. Repeat with remaining slices.
- Drizzle the rolls with balsamic glaze and garnish with microgreens. Serve immediately.
Notes
Pressing the tofu is crucial to avoid a watery filling. You can also roast the eggplant slices in a 400°F (200°C) oven for 15-20 minutes if you don't have a grill. These can be assembled a few hours ahead and kept in the fridge.