Aubergine rolls

Moderate

40

minutes

For

2

servings

Recipe by:

Alicia

Alicia (lellisch.veganfood) lives in Bavaria and studies industrial design. In May 2020, she started her food blog on Instagram. She wants to inspire and show how easy and delicious vegan cooking and eating is.

Main ingredients

  • 200 g planted.pulled Nature
  • 1 pack of Dr. Mannah's "Der Feine: Steinpilz Kräuter" (fine porcini herbs)
  • 1 aubergine
  • 30 g mixed herbs (frozen)
  • pinch of salt
  • Pinch of pepper

For the potatoes

Ingredients

  • 500 g waxy small potatoes
  • 1 l water
  • 1 tbsp. oil
  • 2 tbsps agave syrup

For the sauce

Ingredients

  • Juice from one orange
  • 5 tbsp tahini
  • 2 tbsp soy yoghurt
  • 1 clove garlic
  • 1 tsp white balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp Sriracha
  • Pepper

Preparation

  1. Cut the aubergine lengthwise into 0.5 cm thick slices. Simmer the aubergine slices in a pan with a little water so that they become soft.
  2. Chop the planted.pulled into small pieces and fry in a pan with oil.
  3. In a large bowl, mix the cheese, herbs and sautéed planted.pulled together well.
  4. Fill each of the soft aubergine slices with 1-2 tbsp of the Planted-cheese filling, roll up and place in a baking dish. Bake in the oven at 200°C for 10 min.
  5. Boil the potatoes in a pot of water for about 20 minutes. Drain, peel and place in a pan with a little oil. Fry them briefly until they are crispy on all sides and add the agave syrup. Toss the potatoes again well and let them crisp up. Then remove from the pan and set aside.
  6. For the sauce, mix all the ingredients well in a bowl and season with more salt and pepper if necessary.
  7. Remove the aubergine rolls from the oven and serve with the potatoes and orange-tahini sauce. Top with almonds and parsley.

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