Eggplant Rolls with Creamy Vegetable Stuffing - National Health Association
1 cup shelled edamame, fresh or defrosted frozen¼ cup firm tofu1/3 cup water¼ cup raw pumpkin seeds, toasted½ teaspoon dried basil½ teaspoon dried oregano1/8 te
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Ingredients
- 1 cup shelled edamame, fresh or defrosted frozen
- ¼ cup firm tofu
- 1/3 cup water
- ¼ cup raw pumpkin seeds, toasted
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 medium red bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- ½ cup coarsely chopped carrots
- 4 cloves garlic, chopped
- 4 ounces spinach
- 2 medium eggplants, peeled and sliced lengthwise into ¼-inch slices
- 2 cups no-salt added or low-sodium pasta sauce
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