Tempeh and Eggplant Involtini
Serves: 4 servings
Ingredients:
11
A delicious and savory dish featuring tender tempeh wrapped in roasted eggplant slices and baked to perfection.
Ingredients
300 | g tempeh |
|---|---|
4 | tablespoons flour |
| • | salt and pepper |
60 | g crumbled cornflakes |
60 | g breadcrumbs |
3 | tablespoons chopped parsley |
2 | eggs |
3 | tablespoons olive oil |
1 | large eggplant |
4 | tablespoons green or red pesto |
4 | tablespoons parmesan |
Instructions
| 1. | Begin by slicing the tempeh into 8 equal squares, ensuring they are not too thick. |
|---|---|
| 2. | In separate bowls, prepare the coating ingredients: combine flour, salt, and pepper in one bowl, and mix breadcrumbs, parsley, and crumbled cornflakes in another. Whisk the eggs in a separate bowl. |
| 3. | Dredge each tempeh square first in flour, then in the whisked eggs, and finally coat with the breadcrumb and cornflake mixture. Place the coated tempeh squares on a plate and refrigerate for at least 30 minutes. |
| 4. | While the tempeh chills, slice the eggplant into 8 squares, season with salt, pepper, and brush with olive oil. Arrange the eggplant slices on a baking sheet and broil for 5 minutes on each side until lightly browned. Set aside. |
| 5. | In a skillet, heat canola oil and fry the tempeh squares until golden, approximately 3 minutes per side. |
| 6. | Preheat the oven to 350°F. |
| 7. | Spread a layer of pesto on each eggplant slice, then place a tempeh square on top. Fold two sides of the eggplant over the tempeh to create a roll. Secure with toothpicks if needed. Repeat for each tempeh square. |
| 8. | Arrange the involtini in an oven-safe dish, drizzle with olive oil, and sprinkle with parmesan cheese. Bake for 5-10 minutes until heated through. |
Published on Jul 18, 2024 by Luminița