Grilled Eggplant Rollatini

I made grilled eggplant rollatini in order to put my new grill pan to use again. I filled grilled eggplant slices with a lemon basil tofu mixture with sun dried tomatoes. I served it with fresh asparagus fettuccine and a delicious and simple roasted red pepper sauce. 

ingredients

yield: 6 eggplant rolls (depending on the size of your eggplant)

for roasted red pepper sauce:

1/2 cup diced tomatoes

1/2 cup diced roasted red peppers (I used roasted red peppers from a jar, but you could make your own)

1 tablespoon chopped sun dried tomatoes

2 tablespoons extra virgin olive oil

2 tablespoons pine nuts (lightly toasted on a dry skillet)

salt and pepper to taste

for eggplant rollatini:

one eggplant

1/2 block of tofu (7oz)

1/4 tsp lemon zest

2 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat leaf parsley

1 1/2 teaspoons lemon juice

1 teaspoon chopped sun dried tomatoes

2 teaspoons extra virgin olive oil

salt and pepper to taste

asparagus (optional, for serving)

method

for roasted red pepper sauce: combine tomatoes, roasted red peppers, sun dried tomatoes, extra virgin olive oil, pine nuts, salt, and pepper in a blender or food processor until smooth.

for tofu filling: mash the tofu with a fork and mix in lemon zest, basil, parsley, lemon juice, sun dried tomatoes, extra virgin olive oil, salt and pepper.

slice the eggplant lengthwise (1/4-1/2 inch slices, season with oil, salt, and pepper to taste, and cook on a hot grill or grill pan until tender. Place 1-2 tablespoons of filling at one end of each slice and roll. Serve with roasted red peppers and fresh asparagus cut into ribbons with a vegetable peeler. Garnish with pine nuts and chopped parsley and enjoy!

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