Sep 6

Sep 6 Aubergine and courgette rollatini with herby tofu ricotta

I make recipes for Njam TV and these aubergine and courgette rollatini is one of them. On their website you can find (some) of my recipes written in Dutch. Maybe that comes in handy for you if you don’t like English written recipes. I choose to write my recipes on instagram and here in English so almost everyone can read them. With that said, I proudly present you a super easy, fun and delicious vegan recipe with herbed tofu ricotta and thin slices of aubergine and courgette baked in the oven with tomato sauce. And ofcourse a generous amount of vegan parmesan.

My love for oven recipes goes far, I like how you can almost just forget about the food while it’s in the oven, not to mention you have time to do other stuff or just relax until the timer goes off. Also the minimum amount of dishes you have to wash afterwards makes it even better.

These rollatini come together in less than an hour and are a perfect way to use up any leftover vegetables like courgettes and aubergine, I know I always have some laying around in the fridge waiting to go bad.. But with this recipe there is no need to waste these beautiful veggies anymore.

The key here is to thinly slice the courgettes and aubergines, then you place the slices on kitchen paper and sprinkle them with salt to draw out the moisture. This way your oven dish doesn’t become a soupy mess.

When it comes to the filling, the more herbs you add the better, in my opinion. My favorite combo is flat leaf parsley, basil and mint then ofcourse some grated garlic and a big handful of parmesan to bring it all together. And oh yeah! Don’t forget to add a little lemon zest and juice to add a little zing!

Pair all of this with a delicious homemade tomato sauce and you have a masterpiece.

Recipe

For 4 people

ingredients

2 eggplants, thinly sliced lengthwise
2 zucchini, thinly sliced lengthwise
350 gr firm tofu
20 gr basil, finely chopped
15 gr chives, finely chopped
20 gr parsley, finely chopped
20 gr chervil, finely chopped
500 ml tomato sauce
60 gr vegan parmesan, grated, Find my favorite brand here
1 clove of garlic, chopped
pepper and salt to taste
pinch of ground nutmeg

How to

Place the eggplant and zucchini slices on kitchen paper and sprinkle with salt, let sit for 15 to 20 minutes so that all the moisture comes out of the vegetables.
Meanwhile, make the herbed ricotta by finely grinding the tofu in a high-powered blender or blender with a splash of water until it has a ricotta-like texture.
Place the tofu ricotta in a bowl and add the herbs, garlic and ground parmesan.
Season with salt, pepper and the nutmeg to taste.
Preheat your oven to 180°C.
On the end of each "vegetable slice," place a spoonful of the herbed ricotta.
Roll up the slices with the ricotta and place them in a baking dish with a layer of tomato sauce underneath.
Do this with all the eggplant, zucchini and the ricotta until the baking dish is filled.
Spoon some more tomato sauce over the rolls and bake in the oven for 20-30 minutes.
Serve with fresh herbs and some more ground vegan parmesan on top.
Buon appetito!