This vegan eggplant roulade is a flavorful and elegant-looking dish perfect for the occasion. The intense flavors and beautiful presentation will win over meat lovers.
For the eggplant – 3 eggplant (large), or 1 very large eggplant – 3 tablespoons vegetable oil – 1 red onion (small), cut into strip – 2 garlic cloves, crushed –
FOR THE DOUGH – 1 cup all-purpose flour – ½ teaspoon salt – ½ teaspoon sugar (white, granulated) – ½ teaspoon baking soda – ¼ cup vegetable oil FOR THE GLAZE – 1 ta
– Pre-heat oven to 250°F [120 °C]. – Separate the peel from the flesh. Scoop out the flesh, leaving as little as possible. Cut the flesh into small cubes.Cut the eggplant int
Add the garlic and cook and stir for a minute. Add the olives and capers, followed by the oregano and mix. Cook for a minute.Heat the oil in a pot over very low heat. Add the onion
Pour in the tomato sauce, mix well. Cover for another minute.Add the eggplant flesh (reserve the peels). Mix well. Cover and simmer over low heat for 10 minutes.Step 4:
Let the filling cool down to room temperature.Turn off the heat Add the chickpeas followed by the breadcrumbs. Mix well. Season it with 1 teaspoon of pepper and salt to taste.Step
Fill the two peels with the filling and join together one on top of the other, being careful not to spill the filling. Let the dough rest for 10 minutes.Mix the flour, salt, sugar
Mix the oil, soy milk and syrup. Roll out the remaining dough and, using a cookie cutter, cut out the decoration. Stick to the eggplant with a finger wet in the glaze. Place on a r
Remove from the oven and let it cool for 2 minutes before serving.Brush the glaze over the eggplant, careful not to overdo it. Bake for about 10 minutes.Re-apply glaze (be very car
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