1 cup shelled edamame, fresh or defrosted frozen
¼ cup firm tofu
1/3 cup water
¼ cup raw pumpkin seeds, toasted
½ teaspoon dried basil
½ teaspoon dried oregano
1/8 teaspoon black pepper
1 medium red bell pepper, coarsely chopped
1 medium onion, coarsely chopped
½ cup coarsely chopped carrots
4 cloves garlic, chopped
4 ounces spinach
2 medium eggplants, peeled and sliced lengthwise into ¼-inch slices
2 cups no-salt added or low-sodium pasta sauce
1. Preheat oven to 350 degrees F. In a food processor, combine the edamame, tofu, water, pumpkin seeds, basil, oregano and black pepper.
2. Heat 2-3 tablespoons water in a large pan and sauté red peppers, onion, carrots and garlic until tender. Add spinach and cook until wilted. Set aside.
3. Roast eggplant in a baking pan lightly oiled with olive oil for about 20 minutes or until tender and flexible enough to roll up.
4. Spread about ¼ cup tomato sauce on the bottom of a baking dish. Place 1-2 tablespoons edamame puree in the center of each eggplant slice then top with the sautéed vegetable mixture. Roll up and place in the baking dish, seam side down. Top with remaining sauce. Bake for 20 to 30 minutes or until heated through.
Serves: 4