Our Tikka Masala Eggplant Rollatini marries the sophisticated presentation of Italian cuisine with the bold flavors of Indian spices. Using Curry Tonight's Tikka Masala par-cooked sauce, this impressive dish features tender eggplant slices wrapped around a flavorful tofu "ricotta" filling, then baked in a blanket of aromatic sauce. Perfect for dinner parties or special occasions, this elegant vegan creation proves that plant-based dining can be both refined and satisfying.

Ingredients

For the eggplant:

• 2 large eggplants, cut lengthwise into 1/4-inch slices
• 2 tablespoons olive oil
• Salt and pepper to taste

For the filling:

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For assembly:

• 1 pouch Curry Tonight Tikka Masala par-cooked sauce
• 1/4 cup coconut milk
• 1/4 cup fresh cilantro, chopped
• Optional: 1/2 cup vegan mozzarella cheese
• Equipment Needed
• Baking sheets
• Parchment paper
• Food processor or blender
• 9x13 baking dish
• Pastry brush
• Spatula
• Aluminum foil

Instructions

For the eggplant:

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Brush eggplant slices lightly with olive oil on both sides and sprinkle with salt and pepper.
3. Arrange in a single layer on baking sheets and roast for 15 minutes, flipping halfway through, until tender but not falling apart.
4. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).

For the filling:

1. Crumble tofu into a food processor.
2. Add lemon juice, garlic, half the basil, half the cilantro, salt, and pepper.
3. Pulse until the mixture resembles ricotta cheese, with some texture remaining.
4. Transfer to a bowl and stir in 2 tablespoons of Tikka Masala par-cooked sauce , basil and cilantro.

For assembly:

1. In a small bowl, combine 1/4 cup Tikka Masala par-cooked sauce with coconut milk and stir well.
2. Spread 1/3 of the Tikka Masala par-cooked sauce on the bottom of a 9x13 baking dish.
3. Place 1-2 tablespoons of tofu filling at one end of each eggplant slice.
4. Roll up the eggplant slices and place seam-side down in the baking dish.
5. Pour remaining Tikka Masala par-cooked sauce over the rolls.
6. If using vegan cheese, sprinkle over the top.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 10 minutes until bubbly and lightly browned.
9. Let rest for 10 minutes before serving.
10. Garnish with fresh cilantro.

Tips for Success

• Salt the eggplant slices and let them sit for 30 minutes before roasting to remove bitterness (rinse and pat dry before proceeding).
• Don't cut the eggplant too thin or it may fall apart when rolling.
• For the best texture in the tofu "ricotta," avoid over-processing—leave some texture.
• Let the rollatini rest before serving to set up properly.

Nutritional Information

Calories: 260 per serving Protein: 12g Carbohydrates: 22g Fat: 15g Sodium: 560mg

Serving Suggestions

Serve this elegant rollatini with a simple arugula salad dressed with lemon juice and olive oil. For a heartier meal, add a side of garlic bread or roasted rosemary potatoes.

Storage and Reheating

Store leftover rollatini in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes until heated through.

Variations

• Add spinach or kale to the tofu filling for extra nutrition.
• Try using zucchini instead of eggplant for a lighter version.
• Include a layer of roasted red peppers inside each roll for additional flavor.

Chef's Notes

This rollatini represents the beautiful marriage of Italian technique and Indian flavors. The velvety eggplant provides the perfect vessel for our aromatic Tikka Masala par-cooked sauce, while the tofu "ricotta" adds a satisfying richness that makes this dish special enough for entertaining yet approachable enough for a weekend dinner.

FAQs

Can I prepare this dish ahead of time? Yes! Assemble the rollatini up to 24 hours ahead, refrigerate covered, and bake when ready to serve. Add 5-10 minutes to the baking time if cooking from cold.

What's the best way to press tofu for the filling? Wrap the tofu block in clean kitchen towels or paper towels, place on a plate, and top with a heavy object like a cast iron skillet for at least 30 minutes.