Grilled Eggplant Sun Dried Tomato Rollatini

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A delicious healthier alternative to the fried version!


  • Tofu Ricotta:
    • 1 14-oz package firm organic tofu
    • 3 cloves of garlic
    • 3 Tablespoon non-GMO nutritional yeast
    • 1 Tablespoon lemon juice
  • 1 Cup sun dried tomatoes
  • 1 medium eggplant, peeled & sliced 1/4 inch thick lengthwise
  • 1 Cup of your favorite tomato sauce
  • Extra virgin olive oil to brush eggplant slices
  • Sea salt to taste


  1. Heat your grill (or grill pan) and brush one side of your eggplant with olive oil and sprinkle with salt and place face down into the grill pan.  While that side is grilling brush the top with olive oil and sprinkle with salt.  Grill each side until those beautiful grill marks appear (3-5 minutes).   Remove and cool while you grill the remaining slices.IMG_8524s
  2. To make your tofu ricotta, add your tofu to your food processor, garlic cloves, nutritional yeast, lemon juice, salt to taste, and pulse until crumbled.
  3. Now to assemble the rollatinis!  Place your cooled eggplant on a cutting board (or baking tray), spoon 1 Tablespoon of your ricotta at one end, add 1 sun dried tomato.  Roll up your eggplant and place a toothpick in the center to keep closed.   Drizzle with you favorite tomato sauce. Optional: sprinkle with fresh basil.IMG_8530s IMG_8531s IMG_8532s IMG_8533s
  4. Enjoy eating whole!IMG_8539s IMG_8555s


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