Yesterday I posted a recipe for ravioli, and today I’m posting another great entrée that I made to go with the leftover sauce. For the sauce recipe, see this post. You could make so many variations on this recipe – different stuffings, different sauces. I love eggplant to make rollups – they hold together really well, are tasty, and look so fancy!Plus, they’re really simple and easy to make. So, let’s get started:
First, slice the eggplant about 1/2-inch thick, toss with olive oil, salt and pepper and roast at 375 F for about 25 minutes, flipping once. (*Note, don’t slice too thin or they will fall apart as you roll them – they will shrink as they roast, so don’t worry if they seem thick at first).
While the eggplant is roasting, get the tempeh ready. You could do this any number of ways (bake, roast or stovetop); I did it stovetop as it’s the fastest. First, Cut your tempeh into 4 squares, and cut it in half so that it’s pretty thin. Pan fry over med heat in a bit of olive oil, and when it is golden brown, sprinkle with a tbsp. or so of a liquid sweetener. I used mirin, but you could use maple syrup or agave. Once that has been absorbed, sprinkle with roughly the same amount of a liquid salt – I used umemboshi, but you could also use tamari or something like that. Once everything is absorbed, remove from heat and set aside to cool until the eggplant is ready. Once you are ready to roll, cut it up roughly, or put in food processor and pulse (but don’t overblend – you want the tempeh to still be in chunks).
Finally, spoon a couple of tbsp. of tempeh into the thick end of the eggplant, and roll. Secure with a toothpick and serve with sauce.
Best served immediately!