Prep Time: 35-40 min | Cook Time: 20-25 min | Makes: 20 rolls | Difficulty Level: ♦ – Easy-Peasy
the rolls
- 14 oz tofu, firm
- 2 medium eggplants
- ½ cup walnut pieces
- 2 tbsp vegetable broth
- 1 tbsp minced mint
- 1 tsp salt
- 1 tsp urfa biber chili
- extra-virgin olive oil drizzle
- pomegranate molasses (optional)
- bunch of fresh parsley
On roll-ups
Drain the tofu discarding the water. On a cutting board, cut the block of tofu into 2” cubes. Place cubes in a food processor, add the salt, chili, mint, vegetable broth and minced mint (dry or fresh). Blitz for 15-20 seconds to obtain a creamy mixture. Add the walnuts to the tofu ricotta and blitz for 30 seconds, or until the walnuts are fully blended into the tofu ricotta. Place the filling in a bowl and set aside in the refrigerator until ready to assemble the roll ups.
Warm up a griddle on medium-high heat.
On a cutting board, slice the eggplants lengthwise as thin as you can, about ¼” in thickness. Grill the eggplant slices on the hot griddle for roughly 1 minute each side. The eggplant should be tender and lightly burned. Place the slices on a large platter and season with salt. Let cool until ready to assemble the roll-ups.
Pull the tofu ricotta out of the refrigerator. Place a spoonful of filling on the smaller end of an eggplant slice and roll tightly, but not too tight to the point of making the filling squeeze out the sides. Repeat until the ingredients run out.
Serve the eggplant roll-ups chilled with a generous drizzle of extra virgin olive oil and pomegranate molasses. Garnish with chopped fresh parsley if desired.
If looking to create a complete meal, check out these recipes:
Mediterranean Stuffed Spaghetti Squash
