Argentinean Aubergine Rolls with Vegan Ricotta Filling (In Spanish)   
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(For all ingredients, please use organic versions if available)
Red bell pepper
Green onion
Sea salt
Black epper
Served with:
Cherry tomatoes
Olive oil

Directions (to prepare):

  1. Cut the stalk and the bottom of aubergines, trying to waste as little as possible, then cuts of no more than 8 millimeters (they are slices, in other words)
  2. Put just a little olive oil in our roasting pan
  3. Put the aubergine slice into the roasting pan, then roast them by flipping them over and over around 5 minutes
  4. Sprinkle a little sea salt over the aubergines
  5. When you see that they are slightly marked, that’s it, that’s the time to stop

Directions (to make vegan ricotta filling):

  1. Chop the mushrooms, red pepper, and the onions
  2. Choose a very soft tofu and crumble it with our hands
  3. Adding very little water, hardly any. It has to become neither liquidy, nor hard and lumpy
  4. After all the vegetables are already chopped, we’re going to saut them
  5. Put olive oil, we allow it to heat a little
  6. Put the onion
  7. Add a little salt (this is according to your personal taste)
  8. Add our green onions and the scallions
  9. Add the green and red peppers and the mushrooms
  10. After finished sauting the vegetables, onions, pepper, and mushrooms mix them with tofu
  11. If the tofu is still a little lumpy and inconsistent you need to add a little water
  12. Mixing all the ingredients

Directions (to make argentinean aubergine rolls with vegan ricotta filling):

  1. Prepare some bits of avocado, the cucumber and the cherry tomatoes
  2. You can see that we have two ends, we always choose the part where the aubergine is thinner
  3. Take a little of the mixture then put on the the aubergine slice
  4. Roll the aubergine over itself and when we come to the end, we take a toothpick and use it to hold in place our first roll
  5. You can add a little soy sauce to this preparation if you like and can add some seeds, whatever we like
  6. Adding just a little pinch of oregano where the tomatoes are
  7. Spread some sesame seeds
  8. Ready to serve

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