Ingrédients pour Vegan Eggplant Rollatini
- Eggplants
- 1 tablespoon olive oil (for eggplant) + 2 tablespoons olive oil (for sauce)
- Firm Tofu
- Frozen Spinach
- 1/4 cup nutritional yeast
- 1 teaspoon salt (for filling)
- Dried Basil
- Dried Oregano
- 3 cloves garlic, minced
- Green Olives
- Black Pepper
- Garlic Clove
- Diced Fire Roasted Tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon honey
- Limes, Juice Of
- Fresh Basil
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Comment préparer Vegan Eggplant Rollatini
- Preheat oven to 400°F (200°C).
- Slice one large eggplant (approximately 1.5 lbs) lengthwise into 1/4-inch thick slices.
- Arrange eggplant slices on baking sheets, sprinkle generously with 2 teaspoons of sea salt, and let sit for 30 minutes to draw out moisture.
- Pat eggplant slices dry with paper towels and lightly brush both sides with 1 tablespoon olive oil.
- Roast eggplant for 20-25 minutes, flipping halfway through, until lightly browned.
- While eggplant roasts, prepare the tomato sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté 2 cloves minced garlic until fragrant (about 30 seconds).
- Add one (28 ounce) can of crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon honey, and 1 tablespoon lime juice. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Stir in 1/4 cup chopped fresh basil and remove from heat.
- Prepare the tofu filling: Crumble 14 ounces firm or extra-firm tofu into a large bowl.
- Add 1/4 cup nutritional yeast, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 clove minced garlic, 1/4 cup chopped fresh basil, 1 teaspoon dried oregano, and 1 cup packed fresh spinach.
- Add 1/2 cup chopped Kalamata olives.
- Gently mix all ingredients until well combined, resembling ricotta cheese.
- Once the eggplant has cooled slightly, spread about 3 tablespoons of the tofu mixture onto the end of each eggplant slice.
- Roll up the eggplant slices tightly and place seam-down in a greased 9x13 inch baking dish.
- Reduce oven temperature to 350°F (175°C).
- Pour the tomato sauce evenly over the eggplant rolls.
- Bake, uncovered, for 20-25 minutes, or until heated through and sauce is bubbly.
- Let stand for 5 minutes before serving. Garnish with fresh basil and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
39g
Fat
9g
Carbs
10g
