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🍽️ Eggplant Rolls Stuffed with Tofu Cream

265 kcal · 30 min · 4 servings

Ingredients

• 2 large eggplants
• 2 tbsp olive oil (for brushing)
• salt
• pepper (from a mill)
• 300 g silken tofu
• 100 g feta
• 4 tbsp oat drink (oat milk)
• 3 egg yolks
• 1 tbsp chopped oregano
• 400 g cherry tomatoes

Instructions

1. 1. Rinse the eggplants under running water.
2. 2. Slice the eggplants lengthwise into paper-thin slices.
3. 3. Brush both sides of the eggplant slices with olive oil.
4. 4. Fry the slices in batches in a grill pan.
5. 5. Cook each side until distinct grill marks appear.
6. 6. Season the fried slices lightly with salt and pepper.
7. 7. Lay 12 wide slices side by side on your work surface.
8. 8. Dice the remaining eggplant into small pieces.
9. 9. Dice the tofu into small pieces.
10. 10. Dice the feta into small pieces.
11. 11. Place the tofu, feta, and oat drink into a stand mixer.
12. 12. Blend the mixture until it forms a creamy mass.
13. 13. Stir the egg yolk into the tofu mixture.
14. 14. Fold in the diced eggplant pieces.
15. 15. Add oregano to the filling.
16. 16. Season the filling with salt and pepper to taste.
17. 17. Spread the tofu mixture evenly over the eggplant slices.
18. 18. Roll the slices tightly over the filling.
19. 19. Place the rolls side by side in a baking dish.
20. 20. Wash the cherry tomatoes thoroughly.
21. 21. Scatter the cherry tomatoes over the eggplant rolls.
22. 22. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
23. 23. Bake the rolls in the oven for about 30 minutes.

Nutrition per serving

• kcal: 265
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 7 g