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Eggplant Roll-Ups

What you need: 

1 eggplant
olive oil, as needed
1/2 onion, sliced
3 large cloves garlic, minced
1/2 pound mushrooms, sliced
1 (15 ounce) can chopped tomatoes
1 spoonful sun dried tomato paste
breadcrumbs, as needed

What you do: 

1. Preheat oven to 350 degrees F. Chop ends of eggplant, and slice the rest. Brush olive oil on both sides of sliced eggplant and put on oiled pan. Bake for 20 minutes.
2. Meanwhile, fry onions, eggplant cubes, garlic and mushrooms. When done, put in chopped tomatoes and tomato paste. Put some of mixture on each slice, then roll up and sprinkle with vegan breadcrumbs.
3. Bake again for 15 minutes. Can be eaten alone or served on rice.
Source of recipe: Part Delia Smith, part made-up.

Preparation Time: 
30 minutes
Cooking Time: 


This is really nice! I added avocado and sliced green olives to the filling (after removing it from the heat source), which made a nice antipasto with the left-overs.

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