EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE

Eggplant Cannelloni with Pine Nut Romesco Sauce image

This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.

Provided by Joel Fuhrman, M.D.

Categories HarperCollins Eggplant Casserole/Gratin Wheat/Gluten-Free Vegan Spinach Pine Nut Bell Pepper Dinner

Yield Serves 6

Number Of Ingredients 22

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Ingredients

For the eggplant:
2 large eggplants, peeled and sliced lengthwise 1/2-inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic
8 ounces baby spinach
No-salt seasoning blend, adjusted to taste, or 1 tablespoons Dr. Fuhrman's VegiZest
1 cup cooked quinoa, Kamut, barley, spelt, or brown rice
2 cups no-salt-added or low-sodium pasta sauce
3 ounces nondairy, mozzarella-type cheese, shredded
For the pine nut romesco sauce:
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 tomato, chopped
1 teaspoon ancho chili powder
1/2 cup roasted red peppers
2 tablespoons water
2 tablespoons pine nuts (see Note)
2 tablespoons nutritional yeast

Steps:

Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

*** Explore more Eggplant Cannelloni With Pine Nut Romesco Sauce Recipes »

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Kumar Ashok

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This was a delicious and easy-to-make dish. The eggplant was tender and flavorful, the romesco sauce was creamy and rich, and the ricotta and spinach filling was creamy and savory. The crispy breadcrumbs added a nice crunch. I will definitely be maki

Teknath Chamlagain

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I'm not a fan of eggplant, but I decided to give this dish a try. I was pleasantly surprised! The eggplant was cooked perfectly and the romesco sauce was flavorful and creamy. The ricotta and spinach filling was creamy and savory, and the crispy brea

Sanjana Afrose

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This dish was a disaster! The eggplant was tough and the romesco sauce was watery. The ricotta and spinach filling was bland and the crispy breadcrumbs were soggy. I don't know what went wrong, but I will never be making this dish again.

Ohid Ahmed

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I love eggplant and I love romesco sauce, so I was really excited to try this dish. Unfortunately, I was disappointed. The eggplant was undercooked and the romesco sauce was bland. The ricotta and spinach filling was okay, but not enough to save the

Kiramat Hussian

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This dish was okay, but not as good as I was hoping. The eggplant was a bit overcooked and the romesco sauce was too thick. The ricotta and spinach filling was good, but not enough to save the dish. I think I'll try a different eggplant recipe next t

Sadiqa Zahra

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I'm a huge fan of eggplant and this dish did not disappoint. The eggplant was cooked perfectly and the romesco sauce was rich and flavorful. The ricotta and spinach filling was creamy and savory, and the crispy breadcrumbs added a nice crunch. I woul

Tsholofelo Folotsi

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This was a delicious and impressive dish that I made for a dinner party. The eggplant cannelloni were cooked to perfection and the romesco sauce was flavorful and creamy. My guests raved about the dish and asked for the recipe. I will definitely be m

Rabeet Younus

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I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and the romesco sauce was divine. I loved the creamy ricotta and spinach filling, and the crispy breadcrumbs added the perfect finishing touch. This d

Peter Barnette

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I made this dish last night and it was a hit! My family loved the unique flavor combination of the eggplant and the romesco sauce. The instructions were easy to follow and the dish came out looking just like the picture. I will definitely be making t

maharahmad

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This eggplant cannelloni dish was an absolute delight! The combination of flavors and textures was exquisite. The eggplant was cooked to perfection, tender and flavorful, while the pine nut romesco sauce added a rich and nutty flavor. The ricotta and

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