I’m dreaming in a British accent.
And I blame my Great British Baking Show addiction.
I’m convinced there has never been a happier show.
Who knew the whole of the UK was filled with genius amateur bakers that can design giant towers of caramel in the shape of dinosaurs? And they are all just like normal blokes (see what I did there). Like, when did they find the time to do this? Do English folk not spend the entirety of their evenings watching Netflix like the rest of us? They must actually work to better themselves or something in their free time. They all just have the purest personalities. Just sweet cherub angel babies making their ginormous meat pies. I just love how they say every single word. Like how their r’s are so soft and their th’s sound like f’s and they add an r after words that end in a. Oh, and how they use “brilliant” to describe the really good bakes. And don’t act like you don’t tear up a little every time Paul Hollywood sticks out his hand for one of his infamous handshakes!!
It’s also inspired me to think I, too, can create a lion out of various freshly baked breads.
Time: 1.5 hours (prep + cooking) | Serves: 3-4
- 2 eggplants, peeled + cut into thin strips
- 1 cup of whole wheat panko breadcrumbs
- 1 tbsp. of flaxseed meal
- 1 package of extra firm tofu, drained of water
- 1/2 cup of roasted, unsalted sunflower seeds
- Juice of 1/2 a lemon
- Zest of 1/2 a lemon
- 2 tbsp. of garlic, minced
- 1/4 cup of nutritional yeast
- 1 tsp. of crushed red pepper
- S+P, to taste
- 1 tbsp. of olive oil
- Jar of your favie pasta sauce
- Basil, for serving
- Arrange eggplant slices in a colander + sprinkle with some S, let sit for about 15-20 minutes + let the water drain
- Meanwhile, make a flax egg by combining flax meal + 3 tbsp. of warm water, stir + let sit in the fridge for 15 minutes
- Meanwhile, pulse the sunflower seeds in a food processor until ground
- Add tofu + process until combined
- Pour that in a bowl + add lemon juice + zest + garlic + nutritional yeast +crushed red pepper + S+P, mix well + put in fridge until you’re ready to use
- Pour your breadcrumbs in a bowl
- Dunk an eggplant slice in the flax egg, then the breadcrumbs + coat on both sides, arrange on a lined baking sheet
- Repeat with remaining eggplant slices
- Bake 20 minutes or until crisp to your desire, flipping once
- Let cool for a few minutes until you can handle your slices
- Add a scoop of your tofu cheese to one end of your eggplant slice + roll, arrange in a greased baking dish
- Pour sauce on top + bake for 15 minutes
- Serve warm with basil
- Put on your cargo pants + pop a rollatini in all your compartments for convenient snacking