VEGAN EGGPLANT ROLLATINI
With some great ingredient inspiration from the Raiders of the Lost Pantry contest, I came up with this idea. You won't even miss the meat. Try it, you may be surprised.
Provided by Sharon123
Categories European
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place eggplant slices onto baking sheets and sprinkle well with sea salt or kosher salt. Let sit for 30 minutes; this will decrease the bitterness and removes excess moisture.
- Pat the slices dry, and spray them or brush them lightly with olive oil.
- Make the tomato sauce:.
- Heat the olive oil in a saucepan and saute the garlic till fragrant. Add the diced tomatoes, paste, honey, lime juice, and heat thoroughly. Toss in basil at the end, and remove from heat.
- Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min) flipping slices halfway through.
- While eggplant cooks, place the tofu in a bowl and crumble it with your hands. Add the nutritional yeast, salt, pepper, garlic, basil, oregano, and spinach. Add in chopped olives. Mix it well with your hands, crumbling through fingers till it resembles a bowl of ricotta cheese.
- When eggplant is done cooking and cooled some, transfer slices to a cutting board and add about 3 tbsp of the ricotta mixture to the end of one side. Roll up from that side, and place seam down in a baking dish until you've finished rolling up all of the slices.
- Reduce oven to 350 degrees. Cover the eggplant rolls with the tomato sauce, and bake, uncovered, for about 20-25 minutes, or until hot. Serve and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #main-dish #european #italian #dietary #4-hours-or-less
You'll also love
Musamalik musamalik
[email protected]This is one of my favorite vegan recipes. It's easy to make and always turns out delicious.
Lukas Calvert
[email protected]I've made this recipe several times and it's always a hit. I love the creamy filling and the crispy eggplant.
Mhr Zubairi
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Beka Gelalcha
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. It's so delicious and I love the crispy eggplant.
Dizzy Rainey
[email protected]This is a delicious and satisfying dish. I love the combination of flavors and textures.
Olawle Olorunjuwon
[email protected]I love this recipe! It's a great way to use up leftover eggplant and it's always a hit with my family.
Mostufa Mamun
[email protected]Yum! This eggplant rollatini is so good. The eggplant is cooked perfectly and the filling is flavorful and creamy.
Lucy Gesare
[email protected]This is one of my favorite vegan recipes. It's easy to make and always turns out delicious. I love the crispy eggplant and the creamy filling.
Ronald Pillay
[email protected]I've made this recipe several times now and it's always a hit. I love the combination of flavors and textures. The eggplant is perfectly cooked and the filling is creamy and delicious.
Noble Okoli
[email protected]I'm not vegan, but I'm always looking for new and delicious vegan recipes. This eggplant rollatini is definitely a keeper! It's so flavorful and satisfying.
ayou_-_ royal
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are all pretty common. I also love that it's a healthy and delicious way to get my veggies in.
Muna Sagar
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the eggplant rollatini and couldn't believe it was vegan. I will definitely be making this again.
Ava C
[email protected]This vegan eggplant rollatini is a delicious and satisfying dish. The eggplant is perfectly cooked and the filling is flavorful and creamy. I love the addition of the sun-dried tomatoes and spinach, which give the dish a nice pop of color and flavor.