Cuisine: Mediterranean
Meal: Lunch or Dinner
Style: Vegan Main Entree
Yield: 16-20 Servings
Accompaniments: Light Meslun Salad or Couscous Pilaf
Eggplant is a star vegetable in Israel. When meat was scarce and expensive, eggplant was easily grown and used often. It is a main ingredient in many vegetarian recipes, from dips to soups and salads. Usually flame broiled, it is currently very fashionable to feature eggplant as roasted, stuffed, fried, or pureed, and its meaty texture and distinct flavor make it one of the most versatile Jewish vegetables.
Ingredients
Eggplant, large 4 ea
Salt to taste
Vegetable oil 4 Tb plus more for oiling baking sheets and dish
Onion, small dice 2 ea
Garlic, mince 2 tsp
Basmati Rice, cooked 4 cups
Sharp Cheddar, grated 2 cups
Diced tomato, canned drained 4 cups
Carrot, peeled grated 2 ea
*“firm baked” tofu, crumbled 2 pkg
ground black pepper to taste
*season tofu with Mediterranean spices such as rosemary, oregano, coriander fennel or thyme. Bake until slightly firm, then crumble.
Method
Preheat oven to 400 degrees. Trim eggplant stem ends, then cut eggplants lengthwise into thin slices (there should be about 8 slices per eggplant). Generously sprinkle both sides of slices with salt and set aside. Heat oil in large skillet over medium-high heat; add onions and cook, stirring, until translucent; add garlic and cook until just beginning to color, 2 to 3 minutes longer. Stir in rice, 1 cup cheddar, tomatoes, carrots, and tofu, mixing thoroughly. Taste mixture and season with additional salt and pepper if needed. Set aside. Lightly oil 2 large baking sheets. Blot moisture from eggplant slices with paper towels and arrange in single layer on baking sheets. Bake for about 10 minutes, turning over midway, or until soft and pliable. Remove eggplant from oven and reduce oven temperature to 350 degrees. Lightly oil a 2” hotel pan. Place about 2 tablespoons of reserved filling on each eggplant slice and roll up; place rolls seam-side-down in baking dish, pushing any filling that falls out back in place. Bake for 15 to 20 minutes or until eggplant is tender. If desired, sprinkle with additional cheese and return to oven until melted, about 5 minutes longer.
