eggplant "canneloni" with tofu ricotta and pesto

these eggplant roll ups are easy but quite elegant.  you can serve them as appetizers or, paired with a salad, they can be also make a lovely and light main course.  i made the ricotta from tofu because i wanted these to be vegan, but you can use regular ricotta if you don't mind the dairy. if you do, i'd season it with some salt, pepper and herbs (much as the seasoning in the recipe).  these "cannelonis" are sufficiently moist and packed with flavour, so aside from a little drizzle of pesto, other sauce is unnecessary.  you can, however, serve them with some simple marinara sauce.

eggplant "canneloni" with tofu ricotta and pesto 
makes about 12-14

vegan eggplant mushroom antipasto

this antipasto will knock your socks off! its a bit of a hodge-podge but the end result is a delicious versatile concoction that can go on a cracker or crostini, be a pasta or pizza topping, or can add lots of flavour to your breakfast tofu scramble or poached eggs (for the non-vegans). bring it to a potluck or pack it into rustic jars to take along as a hostess gift.