Vegan Eggplant Involtini with Harissa Sauce
Ingredients
The eggplant
-
1
large
Italian eggplant
-
1-2
tablespoons
olive oil
The harissa sauce
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
28
ounces
tomato puree
-
2
tablespoons
tomato paste
-
1-2
tablespoons
harissa paste
-
1 ½
teaspoons
maple syrup
-
to taste
salt and pepper
The vegan ricotta filling
-
1
cup
raw cashews, soaked
-
¼
cup
chopped onion
-
2
cloves
garlic
-
¼
cup
unflavored soy or almond milk
-
2
tablespoons
lemon juice
-
1
tablespoon
maple syrup
-
½
pound
extra firm tofu
-
1
cup
torn fresh basil leaves
-
½
cup
coarsely chopped Kalamata olives
-
to taste
salt and pepper
-
⅓
cup
panko breadcrumbs
Instructions
- Preheat the oven to 400°F and prepare baking sheets with parchment paper.
- Slice the eggplant lengthwise into ¼-inch thick slices, brush with olive oil, and bake for about 12 minutes until pliable.
- In a saucepan, heat olive oil and sauté diced onion until soft, then add minced garlic and cook briefly.
- Stir in tomato puree, tomato paste, harissa, and maple syrup, simmer for about 15 minutes until thickened, then season with salt and pepper.
- In a food processor, blend soaked cashews, onion, garlic, milk, lemon juice, and maple syrup until smooth.
- Add tofu and pulse to achieve a ricotta-like texture, then mix in basil and olives, seasoning to taste.
- Pour some sauce into a baking dish, fill eggplant slices with ricotta mixture, roll them up, and place seam side down in the dish.
- Top with remaining sauce and bake for about 20 minutes until bubbly, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
26g
Total carbohydrates
35g
Total protein
14g
Sodium
465mg
Cholesterol
0mg
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