This recipe comes from vogue kitchen, find the video here:
Note: The video calls for 2 aubergines, but one is enough!
This recipe serves 4-5 people.
Ingredients
2 courgettes
1 aubergine
a branch of rosemary
a shallot
garlic
tofu
toasted sesame seeds
miso paste
honey
15cl vegetable broth
rice vinegar
soy sauce
sesame oil
flavourless oil such as sunflower, peanut or vegetable
Recipe
Peel 1 aubergine and cut into quarters lengthways. Fry in a little oil with a whole garlic clove. Once golden, add in 1 tsp honey, the vegetable stock, 2 tsp of miso paste and a sprig of rosemary. Leave to cook on low for 15 mins.
Peel the courgette and using the peeler, make long thin strips. Do not make strips of the seeds, stop peeling once you get close to the seeds.
Place clingfilm on your worktop. Place the strips of courgette onto the clingfilm, overlapping them onto each other to create a layer of courgette. Do another layer of courgette is needed under the layer, to have a longer layer. It should make a rectangle of around 20x30cm.
Cut half of the tofu into cubes, and the rest into thick, long chunks, around the same size as the long quarters of aubergine.
Add 2 tsp of soy sauce to the cooked aubergine.
Mix in a bowl: 1 thinly chopped shallot + 3 tsp of soy sauce + 1 chopped sprig of rosemary + 2 tsp of toasted sesame oil + 1 tsp of rice wine vinegar + 1 tsp of flavourless oil + toasted sesame seeds. This is your dressing.
Place the strips of aubergine on a wire rack, to remove excess juice. Do not discard the juices remaining in the pan! Add the large strips of tofu to the juices in the pan. If there aren't many juices left, add some miso paste + honey + vegetable broth + soy sauce into the pan. Cook until the juices are boiling and then remove the tofu onto the wire rack with the aubergine. Sprinkle some toasted sesame seeds onto the tofu.
Dip a pastry brush into the juices and brush lightly over the overlapping strips of courgette. Place a line of aubergine and a line of tofu onto the strips of courgette and then roll, removing the cling film as you go so that it doesn't get into the roll. (Watch the video for details)
Leave the outer part of the roll wrapped in clingfilm and leave the roll to rest in the fridge for an hour.
Marinate the chopped tofu in the dressing you prepared earlier and the rest of the juices left in the pan. Leave to marinate in the fridge for at least an hour.
To plate, cut thick slices of the courgette roll. Remove the clingfilm. Place on a plate with the marinated tofu and garnish with slices of radish, spring onion and toasted sesame seeds.