Pastry

Bean, tofu and eggplant rolls

Key: > a little (~1/2 tsp), >> some (1 tsp), >>> pleanty (~3 tsp)

Brown finely chopped onion. Then add garlic, chilli and ginger until aromatic. Add spices and soy sauce and wait for smell to change.
Add eggplant and \(\approx 1\) cup water, allow to soften. Then add tofu and cook until spice begins to absorb.
Separately, mince beans (e.g. with a fork) until forms a smoothish paste, with some chunks remaining.
Stir the beans into the tofu/eggplant mix. Add bread.
Put mix into pastry and bake on \(180^oC\) until brown.

Use one portion of base mix. Add herbs, spices and bread and mix together. Add oil and stir thoroughly.
Put mince onto pastry and roll. Top with almond milk and sesame seeds Cook in oven at 200C for 25 mins (time will depend on oven heat and roll size).

Slice eggplant and rub with salt. Wait 20 mins.
Finely dice eggplant, onion and garlic.
Brown onion, then add eggplant and allow to soften. Then add garlic.
Mince beans into a smoothish paste. Add to the onion/eggplant mixture. Add additional oil if required.

Slice eggplant and rub with salt. Wait 30 mins.
In separate batches, blend mushrooms, eggplant, onion, garlic and chilli in a blender.
Brown onion in oil. Add butter and salt, once melted add mushrooms and allow to brown.
Make space in pan, add more oil if needed and add garlic and Chilli. Stir in side of pan until ready then mix into remaining mixture.