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.

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Ahmed Ali Khan

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I followed the recipe exactly and the eggplant cannelloni turned out perfectly! The romesco sauce was especially delicious. I served it with a side salad and it was a complete meal. Will definitely be making this again!

Mohamed Musafir

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This recipe is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge and decided to give this recipe a try. It was so easy to make and the results were amazing! The eggplant was tender and flavorful, and the romesco sauce

Moses p Taylor

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I'm not a huge fan of eggplant, but I decided to give this recipe a try anyway. I was pleasantly surprised! The eggplant was cooked perfectly and the romesco sauce was delicious. I'll definitely be making this again.

Obviary

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This recipe is a bit time-consuming, but it's definitely worth the effort. The eggplant cannelloni is so flavorful and the romesco sauce is amazing. I would recommend making this dish for a special occasion.

Luxes EditZ

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I've made this recipe several times now and it's always a hit! I love that it's a vegetarian dish that's hearty and satisfying. The romesco sauce is also incredibly versatile. I've used it on pasta, fish, and even as a dip for vegetables.

Sandra Benavides

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I'm a beginner cook and this recipe was easy to follow. The eggplant cannelloni turned out great and I was so proud of myself! Thanks for sharing this recipe.

This recipe was a bit too bland for my taste. I added some extra garlic and chili flakes to the romesco sauce and it was much better. Next time I'll try adding some roasted red peppers to the sauce for even more flavor.

SUJAT ISLAM bappi

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I made a few substitutions based on what I had on hand and it still turned out great! I used walnuts instead of pine nuts in the romesco sauce and added some chopped spinach to the ricotta filling. Highly recommend experimenting with different ingred

Millicent Maswanganye

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This recipe is a bit time-consuming, but it's worth the effort. The finished dish is absolutely stunning and delicious. Perfect for a special occasion.

China goodieman

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I made this recipe for a vegetarian friend and it was a huge success! She said it was the best eggplant dish she's ever had. I'll definitely be making it again for my meat-eating friends too!

Janice Ross

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This dish was a hit at my dinner party! Everyone raved about the unique flavors and the beautiful presentation. Thanks for sharing this recipe!

Hala Army

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I'm not usually a fan of eggplant, but this recipe changed my mind completely. The eggplant was perfectly cooked, tender and flavorful, and the romesco sauce was a perfect complement. Will definitely be making this again!

Sulieman Khan

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I've tried making eggplant cannelloni in the past, but this recipe takes it to a whole new level. The addition of the pine nut romesco sauce adds a layer of complexity and depth that I've never experienced before. Highly recommend!

Md Amir

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This eggplant cannelloni is a delightful dish that combines the earthy flavors of roasted eggplant with the creamy richness of ricotta cheese and a tangy pine nut romesco sauce. The result is a symphony of flavors that will tantalize your taste buds!

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