Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!newspeer.monmouth.com!news.lightlink.com!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: LynnMacom Newsgroups: rec.food.recipes Subject: Eggplant Rollups Followup-To: rec.food.cooking Date: 15 Jul 1999 05:06:11 -0600 Organization: SBC Internet Services Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <378CCC5C.4406544E@swbell.net> Reply-To: LynnMacom NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34425 Eggplant Rollups 2 medium eggplants 12 ounces tofu 1/2 to 1 teaspoon salt 2 to 3 teaspoons dried, crushed oregano 2 to 3 teaspoons dried, crushed basil olive oil 28-ounce can marinara sauce Peel eggplants and slice lengthwise into 1/4-inch slices. Salt lightly and place on nonstick or lightly oiled baking sheet in broiler about 5 to 6 inches from heat, for about 5 minutes each side, until just soft enough to be rolled easily. Allow to cool until able to handle. In the meantime, place tofu, salt and spices in food processor and blend briefly until smooth. Lightly oil a casserole dish with olive oil and spread a few spoonsful of marinara sauce in the bottom. Spread each slice of eggplant with the tofu mixture and roll up, then place rolls side by side in casserole dish. Cover each layer of eggplant rolls with marinara sauce, then bake at 375 degrees about 40 minutes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.