Tempeh Pistachio Rollatini

Aubergine rolls filled with creamy pistachio tempeh baked with homemade tomato sauce, topped with vegan parmesan & mozzarella and parsley. Great for lunch or dinner!

Directions

1. Preheat oven to 200°c
2. Cut the ends of the aubergine and then slice thin strips vertically. 
3. Lightly oil a baking sheet and place the the aubergine slices on it. Cover with oil and a bit of salt and pepper to taste on top. This will provide taste but the salt will also dry out the excess water from the aubergine. 
4. Put the aubergine in the oven for 5mins and then leave to cool completely. This will partially cook the slices and give it more flexibility when rolling.
5. In a food processor or blender, make the filling by adding all the ingredients minus the salt, lemon and water.
6. Add in salt and lemon to taste, and then slowly add the water. Depending on the power of your mixer, you might need the full amount of water or less.
7. Place a heaped tablespoon filling of the filling at the shortest part of the spice and roll upwards to the widest part.
8. Make the tomato sauce in a pan and add a thin layer to your baking dish.
9. Place the filled aubergine rolls with the open face down in the dish so it doesn't unroll and top with more tomato sauce. 
10. Place the dish in the oven for 30mins, remove and add parmesan/mozzarella and cook for a further 5mins. 
11. Serve hot with fresh chopped parsley.