Eggplant and Tofu Canelloni

Ingredients

• 2 large eggplants
• 2 tbsp olive oil (for brushing)
• Salt
• Pepper (freshly ground)
• 300 g silken tofu
• 100 g feta cheese
• 4 tbsp oat milk
• 3 egg yolks
• 1 tbsp chopped oregano
• 400 g cherry tomatoes

Instructions

1. 1.

   Wash, trim and slice the eggplants lengthwise into thin sheets using a mandoline or electric slicer. Brush the slices with olive oil and grill in a skillet on both sides until they develop grill marks. Season with salt and pepper and lay 12 wide slices side by side on a work surface. Dice the remaining eggplant slices finely.

2. 2.

   Cube the tofu and feta, then blend them together with oat milk in a blender until smooth. Stir in the egg yolks, diced eggplant, oregano, salt, and pepper to taste. Spread the tofu mixture onto the prepared eggplant sheets and roll each sheet over the filling. Place the rolls side by side in a baking dish. Wash the cherry tomatoes and arrange them on top of the canelloni. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 30 minutes.