SOY CREAM CHEESE AND TEMPEH-FILLED
MARINATED EGGPLANT SLICES

Inspired by a traditional Provencal dish, this delicious appetizer is easy to assemble. Sauteed eggplant slices are rolled around a soy cheese and Tempeh filling and then marinated in an herb-infused vinaigrette. You can serve them whole or sliced. They keep in the refrigerator for up to 3 days, gaining in flavor the longer they marinate.

2 medium eggplants
2 teaspoon salt
1 cup olive oil
8 ounces soy cream cheese
8 ounces Tempeh, crumbled
1/3 cup red wine vinegar
3 cloves garlic, minced
1/4 cup chopped Italian parsley
2 sprigs fresh oregano
1/3 cup chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper

Trim the cap and end from the eggplants and cut each into 1/8-inch slices. There should be about 24 slices. Line several cookie sheets with paper towels and lay the slices on them. Sprinkle the slices with salt and let them drain for 30 minutes. Rinse eggplant and pat them dry.

In a large saute pan, heat 2 tablespoons of olive oil and saute 6 eggplant slices at a time until they are golden brown, 2 to 3 minutes per side. Set the cooked slices aside on paper towels. Adding 2 tablespoons of oil for each batch, continue until all the eggplant has been browned.

Spread each slice of eggplant with 1 tablespoon cream cheese, sprinkle the crumbled Tempeh on top, and roll up the eggplant slice. Tightly pack them, seam side down so that they do not unroll, in a shallow baking pan.

In a separate bowl whisk together the remaining olive oil, vinegar, garlic, parsley, basil, salt and pepper to taste and pour over the eggplant rolls to marinate.

Place in refrigerator and marinate overnight up to three days. Serve chilled or at room temperature.

Serves 6 as an appetizer or serve individually as hors d’oeuvres
Source: Patricia Greenberg, The Fitness Gourmet 1995-2003