VEGAN EGGPLANT ROLLATINI
I adapted this dish from a vegan umami cooking class I took one night last year. Pretty purple eggplant rolled with vegan cashew cheese and pesto, and baked in tomato sauce--it's so incredibly tasty, and sure to please anyone. It's casual and elegant, healthy yet comforting.
Provided by Juhea Kim
Categories Fruits and Vegetables Vegetables Eggplant
Time 7h50m
Yield 4
Number Of Ingredients 15
Steps:
- Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.
- Combine cashews, red wine vinegar, miso, sugar, and salt in a high-speed blender; blend until mixture is thick and creamy.
- Combine basil leaves, walnuts, 1/4 cup olive oil, nutritional yeast, lemon juice, and garlic in a food processor; blend until pesto is smooth.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Toss eggplant with 1 1/2 tablespoon oil, salt, and pepper in a large bowl. Arrange eggplant on the baking sheet.
- Broil eggplant until browned, about 5 minutes per side. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spread 3/4 cup marinara sauce in the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an eggplant slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto, and eggplant slices. Dot the eggplant with remaining marinara sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is heated through, about 10 minutes.
Nutrition Facts : Calories 888.4 calories, Carbohydrate 59.5 g, Cholesterol 2.5 mg, Fat 67 g, Fiber 14.8 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 714.7 mg, Sugar 21.1 g
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JI Editor
[email protected]I would definitely make this recipe again.
NAHID YANKE
[email protected]I love this recipe! It's a delicious and healthy way to enjoy eggplant.
MD Redoy Islam
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
hdb hbx
[email protected]I love the combination of flavors in this recipe. The eggplant, spinach, and sun-dried tomatoes go perfectly together.
Iona Daniels
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few eggplants in my fridge and I'm always looking for new ways to use them.
Celestine Osano
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. This recipe is a great way to get a delicious and satisfying meal without using any animal products.
Ray Mukesh
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and the results are delicious.
Tony Elliott
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the eggplant rollatini and I received several requests for the recipe.
Fahamida Akter
[email protected]I'm always looking for new vegan recipes and this one definitely caught my eye. The eggplant rollatini was delicious and I love that it's a healthy option.
Robyn leigh Busch
[email protected]This recipe is a keeper! The eggplant rollatini was a hit at my dinner party. Everyone loved the combination of flavors and textures.
ayyan Ahmed
[email protected]I'm a big fan of eggplant and this recipe did not disappoint! The eggplant rollatini was flavorful and satisfying. I will definitely be making this again.
MURENGEZI Vladimir
[email protected]This is a great recipe for a special occasion meal. It's elegant and delicious. My guests were very impressed.
Liliana Tano
[email protected]I've made this recipe several times now and it's always a hit! My family and friends love the creamy vegan cheese filling and the crispy eggplant.
Ms. Council
[email protected]This was my first time making eggplant rollatini and it turned out great! The recipe was easy to follow and the results were delicious. I especially liked the crispy breadcrumb topping.
Bryan Richard
[email protected]I love eggplant rollatini, but I've never tried a vegan version before. This recipe was a great success! The eggplant was cooked perfectly and the filling was delicious. I would definitely make this again.
Adrian Aswani
[email protected]This recipe was easy to follow and the results were amazing! The eggplant rollatini turned out crispy on the outside and tender on the inside. The filling was flavorful and cheesy. I will definitely be making this again.
mst taslima khatun
[email protected]I'm not vegan, but I tried this recipe out of curiosity and was pleasantly surprised. The eggplant rollatini was delicious! The flavors of the eggplant, spinach, and cheese blended together perfectly.
Sedick Cornelius
[email protected]This vegan eggplant rollatini was a delightful culinary experience! The eggplant slices were perfectly tender and flavorful, while the filling was a delicious blend of spinach, mushrooms, and sun-dried tomatoes. The vegan cheese melted perfectly and