Gluten-free Eggplant Rollatini

CHICOPEE, Mass. (Mass Appeal) - Do you want to go gluten-free, but don't have any idea what to make for dinner? Writer, cook and photographer Nikki Gardner joined us in the Mass Appeal kitchen to show us how to make gluten-free Eggplant Rollatini.

Gluten-Free Eggplant Rollatini
Makes 4 to 6 servings (about 10 to 12 rolls)

Ingredients:

• 2 large globe eggplants, about 3 pounds total
• sea salt
• olive oil
• 1 (24.5 ounce) jar gluten-free pasta sauce
• 1 pound Herbed Tofu "Ricotta", recipe follows
• 1 cup green pitted olives, sliced
• 1 cup skinless almond slivers, chopped
• chopped basil leaves

Directions:
1. Preheat the oven to 400°F.

2. Slice the eggplant lengthwise no thicker than 1/3 inch or they'll be difficult to roll later. Sprinkle both sides     with salt and let stand an hour. Rinse and blot dry. Meanwhile, prepare the stuffing and the sauce if you haven't already.

3. Brush the eggplant with oil and lightly fry on both sides until tender. They should be flexible enough to fold but  if they slightly dry, stack the slices once they finish cooking to let the heat soften them.

4. Spread a thin layer of sauce on the bottom of a baking dish large enough to hold the eggplant rolls in a single layer. Spread the eggplant slices with a spoonful of pasta sauce and a spoonful of tofu ricotta. Add a few sliced olives on top. Roll into a cylinder, and place seam side down in the baking dish. Top with the remainder of the pasta sauce, tofu ricotta, and chopped almonds. Cover the dish with aluminum foil.

5. Bake until the eggplant rolls are heated through, about 25 minutes. Garnish with chopped basil.


Herbed Tofu "Ricotta"
Makes 1 pound tofu "ricotta"

Ingredients:

• 1 pound firm tofu
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• 2 garlic cloves, peeled
• 1 teaspoon gluten-free light miso (such as South River Farm's Chickpea or Golden Millet Miso varieties)
• 1 teaspoon dried basil

Directions:

1. Layer the tofu block between paper towels and place on top of a folded kitchen towel.

2. Place a dinner plate on top of the tofu, top with a heavy book or a few heavy cans, and press for 30 minutes. The towels will absorb the tofu's excess moisture.

3. Place all the ingredients in a food processor fitted with a metal blade.

4. Process, stopping a few times to scrape down the sides, just until the tofu is smooth.

5. Remove from the food processor and set aside.

Mixed Green Salad with Balsamic Vinaigrette
Makes 4 to 6 servings

Ingredients:

• 1/4 balsamic vinegar
• 2 teaspoons pure maple syrup (optional)
• 1 garlic clove, minced
• 1/2 teaspoon of sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 4 cups mixed salad greens (washed and dried)
• Mix of salad toppings, such as dried cranberries, chopped carrots, sliced red onion, diced cucumbers, sliced pears, walnuts

Directions:

1. Place all of the ingredients in a jar with a tight fitting lid. Shake until its quickly blended.

2. Taste and adjust the seasoning, if necessary.

3. Place the salad greens in a large bowl and add enough dressing to coat the leaves.