With the festive season just around the corner, I thought I'd start to share some dishes you can bring to Xmas lunch. Starting with my vegan take on Eggplant Rollatini! This Italian-inspired dish is made with baked eggplant and filled with cheese, parsley and Dibble Sour Cream. It's also traditionally filled with ricotta but I replaced it with tofu to add a bit of protein. This serves 4-6 people and can be made ahead of time. Happy cooking!
Prep Time 25 minutes
Cook Time 40 minutes