let's cut to the chase...it's been a very long winter here in minnesota, but alas, spring has finally arrived. in honor of this changing of the guards, i threw together my final farewell to drab, cold and gray with a comforting italian aria.
(this is also a great alternative to using noodles)
creamy eggplant rolls
1 medium eggplant
3 cloves garlic - minced
½ sweet onion – minced
1 bag spinach
1 block firm tofu
1 jar pasta sauce
1 large can chopped tomatoes
¼ cup red wine
drain your tofu and set aside.
peel the eggplant skin entirely. thinly slice (the long way), sprinkle with salt and let sit for an hour, to get as much water out as possible.
heat pot on medium/low; add garlic and onion until transparent. add your spinach and cook until soft but still bright green. remove from heat and drain excess water with spoon.
combine the tofu, garlic and spinach mixture. add a little salt and pepper and flavor to your liking.
in another pot add your chopped tomatoes, wine, tvp (optional) and sauce and let simmer until flavors combine.
put a spoonful of mixture onto eggplant peel, roll, stab a toothpick in and put into baking dish. continue until all rolls are finished.
add your sauce on top and throw into a 375 degree oven (covered) for about an hour. remove cover and bake an additional 15 minutes. if you find that there is still more water, try to spoon it out after baking.
remove from oven; let cool.
serve with red wine.