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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ahtisham parveez
[email protected]This recipe looks delicious.
Anil Gupta
[email protected]I can't wait to try this recipe.
Md.kaowsar Alam
[email protected]Thank you for sharing this recipe!
shahbaz affical channel ansari
[email protected]I highly recommend this recipe.
Chassity's world
[email protected]These eggplant rollatini are a great appetizer or main course.
LM NAVIN Sapkota
[email protected]I will definitely be making these again.
Musa Tanoli
[email protected]Delicious!
Dany
[email protected]These eggplant rollatini were a great way to use up some leftover eggplant. They were easy to make and very tasty.
Shahzaib Saeed
[email protected]I wasn't sure how these eggplant rollatini would turn out, but I was pleasantly surprised. They were easy to make and very tasty.
MohammaD BellaL HoseN
[email protected]These eggplant rollatini were a bit more work than I expected, but they were worth it. The end result was a delicious and impressive dish.
Mansha Hotel
[email protected]I'm not a vegan, but I really enjoyed these eggplant rollatini. The eggplant was cooked perfectly and the filling was delicious. I would definitely make these again.
Apu Sarker
[email protected]These eggplant rollatini were delicious! The eggplant was tender and the filling was creamy and flavorful. I loved the combination of flavors and textures.
Haris Baba
[email protected]I made these vegan eggplant rollatini last night and they were a hit! The eggplant was perfectly cooked and the filling was flavorful and cheesy. I will definitely be making these again.