This is a variation of Eggplant Involtini – rolled eggplant with tofu and mince SoMeat. This dish is perfect for summer. It uses fresh eggplant, summer vegetable that increases brain functions. Especially in summer, we get slower and more sleepy, because of the heat. Our SoMeatEggplant Involtini will keep you energetic and will bring Italian spirit to your meal.
SoMeat – Eggplant Involtini
for 3-4 people
time：
20 - 25 min
Ingredients
| SoMeat - mince meat | 1 pack- 200g |
|---|---|
| silken tofu | 150g(nigari) |
| eggplant | 2 -medium sized |
| tomato pure | polpa-500g |
| asparagus | 5 |
| dry Italian herbs |
basil rosemary oregano |
| fresh rosemary |
Recipe
1
Wash eggplants and asparagus.
2
Cut an eggplant into lengthwise slices (1-1.5 cm) and salt it.
Fry over a medium heat, until eggplant gets soft.
If you use nonstick pan, you won’t need any oil.
3
Stir fry SoMeat. Add dry herbs, salt and pepper. Continue frying until brownish.
4
Switch off the gas and add tofu. Mix until tofu and SoMeat become paste like.
5
Pour tomato polpa into the clean frying pan. Add dry herbs and season to taste.
6
Cut asparagus into half – lengthwise.
Then add to the polpa and bring to boil. Cook until asparagus gets soft.
7
Using a teaspoon put SoMeat and tofu paste on an eggplant.
(depending on a size of the eggplant 2-3 teaspoons) And roll it.
8
Add rolls into the polpa with asparagus.
9
Turn up the heat, cover the pan and cook for about 5 min, until everything gets warm.(tomato polpa may burn a little, but don’t worry)
10
Sprinkle with rosemary.
Enjoy your meal!
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