Ingredients

  • 2 large eggplants
  • 1 cup ricotta
  • Jar of quality tomato passata (or make your own like us)
  • SRT passata – plum tomatoes, red capsicum, onion, garlic
  • Vegan alternative is tofu substitute for ricotta and no parmesan
  • Parley and basil

Method

  • Slice the eggplant lengthways then soak the slices in a salt and water solution for 30 minutes.
  • Remove the eggplant slices from the brine, pat them dry, coat in rice flour and shallow fry until they are tender and creamy.
  • As they cook, place them onto several layers of kitchen towel. This will absorb the excess oil.
  • Season the cup of ricotta with salt & pepper add a tablespoon of chopped parsley.
  • Make your tomato sauce. In a frying pan, add finely chopped garlic to olive oil. Heat it gently until the garlic is fragrant and pale golden. Add the tomato passata, sugar, sea salt, freshly ground black pepper and basil leaves, torn into small pieces. Stir well, bring to a simmer and simmer for 2-3 minutes.
  • Add the ricotta filling to the narrow end of the eggplant slices, roll them up and place them in a baking dish with some tomato sauce.
  • After finishing the rolls, top them with more tomato sauce.
  • Top with parmesan
  • Set oven to 180 degrees
  • Bake for 30 minutes covered with foil or a lid, remove top and bake for a further 10 minutes.

Gluten Free, Dairy Free & Vegan Alternative with Tofu