Eggplant and Tofu Rolls
If you have a sensitive stomach, eggplant is just the right choice of vegetable, because the bitter substances it contains stimulate the production of digestive juices so that the intestines get going and can function well. The potassium from the aubergine helps to balance the body's fluid balance.
If the cannelloni are not colourful enough for you, you can add some fresh arugula to the dish when serving it. The rich green brings even more variety and nutrients to your meal.
Rinse eggplants, trime and cut lengthwise into thin slices. For best results slice with an electric slicer or mandolin. Brush eggplant slices with olive oil and cook in a grill pan on both sides until they get a grill pattern. Season with salt and pepper.
Place 12 eggplant slices on the work surface next to each other. Finely dice remaining eggplant slices. Preheat the oven to 350°F.
Add tofu and feta cubes to a blender and puree with cream. Pour tofu mixture in a bowl, add yolks, diced eggplant and oregano and season with salt and pepper.
Spread tofu mixture on eggplant slices and roll up around filling. Place side by side in a baking dish. Rinse cherry tomatoes and place over eggplant rolls.
Place in the oven and cook for about 30 minutes until tomatoes are bubbly.