It is still plants vs. zombies weekend and today's dish is dedicated to my favorite mini game - Wallnut Bowling. Usually those Wallnuts are - as their name says- meant to defend your plants from the zombies. But they are also perfect partners in knocking them down.
first prepare walnut pesto - add all ingredients in a small cup and cover them with olive oil
use a potato peeler (or anything similar) to cut thin slices from an eggplant
soak four TVP 'big steaks' in vegetable stock for at least 30min (or when soft enough to roll) - squeeze the broth out - then spread with mustard, cover with eggplant slices and spread walnut parsley pesto on top
roll them as tight as possible and use yarn or skewers to keep them together
heat oil in a pan and brown from all sides - heat oil in a browning dish, dice one small onion and 1 clove of garlic and brown gently, add 3 tsp tomato paste and heat until brown, add salt and peppercorns to your taste - deglaze with 1,5 cups vegetable stock, stir well and put the roulades in - reduce heat, put a lid on your pot and simmer for 30min
create a gravy by adding vegetable cream and fresh chopped Italian herbs - serve with red cabbage, potatoes and/or salad
Yum! Eggplant walnut roulades