This is a variation of Eggplant Involtini – rolled eggplant with tofu and mince SoMeat. This dish is perfect for summer. It uses fresh eggplant, summer vegetable that increases brain functions. Especially in summer, we get slower and more sleepy, because of the heat. Our SoMeatEggplant Involtini will keep you energetic and will bring Italian spirit to your meal.
Cut an eggplant into lengthwise slices (1-1.5 cm) and salt it.
Fry over a medium heat, until eggplant gets soft.
If you use nonstick pan, you won’t need any oil.
Stir fry SoMeat. Add dry herbs, salt and pepper. Continue frying until brownish.
Pour tomato polpa into the clean frying pan. Add dry herbs and season to taste.
Cut asparagus into half – lengthwise.
Then add to the polpa and bring to boil. Cook until asparagus gets soft.
Using a teaspoon put SoMeat and tofu paste on an eggplant.
(depending on a size of the eggplant 2-3 teaspoons) And roll it.
Turn up the heat, cover the pan and cook for about 5 min, until everything gets warm.(tomato polpa may burn a little, but don’t worry)
Sprinkle with rosemary.
Enjoy your meal!
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