So this hasnt been updated in a while….Kristina is home sick, and school just started for me! My students are amazing so far, but wear me out! I guess middle schoolers tend to do that though…
This blog is going to be written a little differently, I am going to write as I cook.
Tonight’s meal comes from a pinterest post, and the blog “The ‘V’ Word: Extreme Vegan Makeover: Eggplant Rollatini Edition” (http://theveeword.blogspot.com/2009/09/extreme-vegan-makeover-eggplant.html)
I had made tofu ricotta before, two sad eggplants were residing in my unused cheese drawer in the fridge, and I had tomato sauce from a few days ago…so the recipe is a must try!
First step: cut eggplants, add oil, salt and pepper. Easy enough.
Nope I was wrong, this is not easy. The recipe calls for 1/2 inch slices…mine are way too thin. Going forward with it anyway, on to the baking sheet and into the 400 degree oven!
Second step: prepare the spinach tofu ricotta.
1 lb firm tofu
14 oz spinach (frozen and thawed)
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
1 1/2 tsp oregano
1 tsp basil
1/8 tsp cayenne pepper
Spinach is on the stove while all of the ingredients are dumped into my blender. The blended mix is too salty! I decided to add more of the spices and three large mushrooms…when in doubt, add mushrooms!
Spinach still cooking…checking on the eggplant, I realize that it is time to flip the slices over. After flipping the two, I realize that the size instruction was partly to help them not stick to the baking sheet. Two slices were lost while attempting to flip to the other side.
Spinach is still trying to defrost…this is taking too long.
I realize that I had not actually checked how much tomato sauce I had, it does not look like enough! This recipe is going downhill fast….
Spinach done, doused in cold water, drained, and patted dry with paper towel. The spinach does wonders to the ‘ricotta’ and it actually tastes pretty good!
Eggplant is ready to come out, and looks really wimpy. There is way too much ricotta to make the original dish with the amount of eggplant. Emergency altercation of recipe to eggplant lasagna!
There is still not enough tomato sauce, it is going to be a stretch. A sparse amount coats the bottom of the pan, and three slices of eggplant nestle inside. A heaping amount of tofu and spinach generously covers each of the three pieces with a dollop of tomato sauce. Three more eggplant pieces go down with the same proportions of toppings, until there are three layers of each. The remaining tomato sauce is painstakingly scooped out of the pot to cover the rest of the dish.
Hoping for the best I throw the entire thing in the oven at 350…
15 minutes in the oven and my apartment is starting to smell really good! After 20 minutes I take it out of the oven and let cool for a few minutes.
The photo is atrocious…the dish is good though!
Hopefully next post Kristina will be here to help salvage the next dish!