Tempeh and Eggplant Involtini

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.

Jul 18, 2024