Yields: 4 Servings

Recipe by Chef Alicia Jenish-Mc Carron

Photo & Styling by Bittersweet Vegan

Sample one of the LinkedIn kitchen’s favorite plant-based dishes from Chef Alicia Jenish-Mc Carron, Culinary Director of Good Eating Company at LinkedIn San Francisco. Slices of Asian eggplant stuffed and rolled up with a scrumptious filling of Hodo Extra Firm Tofu, kale, basil, and pine nuts, this classic rollatini dish is sure to be a crowd pleaser. Also, be sure to read Chef Alicia’s interview with Hodo as part of our recently launched Plant-Based Visionary Series.

Ingredients

To Prepare the Eggplant

• 4-5 Asian eggplants, peeled and sliced lengthwise 1/2-inch thick

• 4 tbsp olive oil, or more as needed

• 1 tsp salt and pepper

To Make the filling

•  1 (10 oz) package Hodo Extra Firm Tofu, shredded Locate Product

• 1/4 tsp salt

• 2 stalks green garlic, sliced thin

• 2 spring onion, sliced thin

• 1 cup chopped kale (removed from stems, shredded)

• 1 tbsp nutritional yeast

• 4 tbsp chopped basil

• 1 tbsp lemon juice

• 2 tbsp pine nuts, toasted

• 1 lemon, zest only

to make the tomato sauce

•  1 tbsp olive oil

• 2 spring onion, sliced thin

• 1 (16 oz) can of whole peeled tomatoes, chopped, save the juice

• 2 stalks green  garlic, sliced thin

• 1 tbsp red pepper

• 1/2 tsp oregano, dried

• Salt and pepper

• 1 bunch basil and parsley

Instructions

1. Preheat oven to 375°F. Slice each eggplant lengthwise into 1/2-inch thick sections. Line baking sheets with parchment paper (will help them not to stick) and grease eggplants with olive oil and top with salt and pepper. Lay them out on the lined baking sheet, not touching. Bake at 375°F for around 15-20 minutes or until tender. Remove eggplant once tender and place them on a drying rack or flip occasionally while cooling to prevent condensation making them too moist.

2. While eggplant is in the oven, heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the green garlic and spring onion, cook for 5-7 minutes. Season with red pepper, oregano, salt, black pepper. Now add the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes to thicken the sauce, then remove from heat.

3. To make the filling, heat 2 tablespoons of olive oil in a small pan. Saute the green garlic and spring onion until fragrant. Add kale and cook 3-4 minutes until  tender, then cool. Using  a cheese grater, grate the tofu using the largest grate.  Alternatively you can pulse the tofu in a food processor. Mix in the cooled green garlic mixture, basil, lemon juice, garlic salt, nutritional yeast, salt, and pepper gently with hands or spoon. Try not to over-mix.

4. Pour the tomato sauce in the bottom of a casserole dish. Spoon about 2 tablespoons of tofu mixture on the wider end of the eggplant and roll them up. Place each roll seam side down into the sauce. Place the dish in the oven for 15-20 minutes more until hot. Garnish with pine nuts and lemon zest.

5. While you wait for the dish to come out of the oven, read Chef Alicia’s interview as part of Hodo’s Plant-Based Visionary Series!