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Shared By Charlotte Burns

Eggplant Involtini with Harissa Sauce

Ingredients

  • 1 large Italian eggplant (about 1 ½ pounds)
  • 1-2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can tomato puree
  • 2 tablespoons tomato paste
  • 1-2 tablespoons harissa paste (or to taste)
  • 1 ½ teaspoons maple syrup (or granulated sugar)
  • Salt and pepper to taste
  • 1 cup raw cashews, soaked in water 4 to 8 hours and drained
  • ¼ cup chopped onion (about ½ small onion)
  • 2 garlic cloves
  • ¼ cup unflavored soy or almond milk
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ½ pound extra firm tofu, drained
  • 1 cup torn fresh basil leaves
  • ½ cup coarsely chopped Kalamata olives
  • Salt and pepper to taste
  • 1/3 cup panko breadcrumbs

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