Roasted Suckling Pig

Ingredients

• 1 large Eggplant
• 1 cup Vital Wheat Gluten
• 1/4 cup Nutritional Yeast
• 1/4 cup Chickpea Flour
• 1/4 cup Soy Sauce
• 1/4 cup Olive Oil
• 2 tbsp Paprika
• 1 Fennel Bulb
• 1 Orange
• 4 Garlic Cloves
• 3 Bay Leaves
• 1 Onion
• 1 Carrot
• 1 cup Vegetable Broth
• 2 tbsp Cornstarch
• 1/4 cup Water

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the eggplant into thin rounds and lay them out on the prepared baking sheet. Bake for 20-25 minutes, or until the eggplant is tender and lightly browned.
3. In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour, soy sauce, olive oil, and paprika. Mix well to form a dough.
4. Knead the dough for a few minutes until it becomes elastic and smooth. Set aside.
5. In a large pot, combine the fennel bulb, orange, garlic, bay leaves, onion, carrot, and vegetable broth. Bring to a boil and reduce heat to a simmer. Simmer for 10-15 minutes to infuse the broth with flavor.
6. Remove the vegetables and orange from the pot and discard.
7. Roll the dough out onto a flat surface into a large, thin rectangle.
8. Layer the eggplant slices over the dough, leaving a border around the edges.
9. Roll the dough up tightly around the eggplant slices, pinching the edges to seal.
10. Transfer the wrapped eggplant to the pot with the broth. Spoon some broth over the top of the dough and cover the pot with a lid.
11. Bake for 1-2 hours, or until the dough has firmed up and is cooked through.
12. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir well to thicken the broth.
13. Remove the pot from the oven and let it cool slightly before slicing and serving.