• Preheat the oven to 200c/390f.
• Prepare the eggplants for rolling. Cut them into 12 5mm slices along the length- you can do this using a sharp knife, or if you have a mandolin with a 5mm cut you can use this.
• Lay them out on a grill pan with a rack, or an easily removable oven rack. Bake them for 15 minutes, turning half way.

To make the sauce

• Meanwhile, heat ½ tbsp of oil in a saucepan over a medium heat. Add the garlic and onion and cook for 5 minutes, stirring occasionally, until they are softened and lightly browned.
• Add the chopped tomatoes and oregano, stir, and bring the sauce to a simmer. Leave to simmer whilst you prepare the eggplant cannelloni.

To make the filling

• First, wilt the spinach. Put it in a large sieve or colander, and pour over boiling water until it wilts. Give it a light squeeze with the back of a spoon to remove any excess water.
• In a bowl, add the tofu, yoghurt, nutritional yeast, apple cider vinegar, salt, chopped basil, and spinach. Using a fork, mash this up until it reaches a creamy but slightly grainy consistency. If you’d rather, you can use a stick blender here to speed the process along.
• Once the eggplants are out of the oven, leave them to cool slightly so that they’re easier to handle.

To roll the cannelloni

• Place a small spoonful of filling at one end of the slice, and roll it up. Repeat this process for each of the eggplant slices.
• Spread about two thirds of the tomato sauce in the bottom of a 20cm oven proof dish. Place the eggplant roll ups, sealed side down, into the dish. Pour over the remaining sauce, sprinkle with ground almonds, and drizzle with the remaining olive oil.
• Bake in the oven for 20 minutes until golden and bubbling.