Vegan Eggplant Rollatini
Eggplants are so versatile, I love using them in my cooking. They’re definitely a staple in my home.
I loved how complete this meal was on it’s own (a green salad on the side is always a good idea), and how absolutely delicious it was!
This is going to be my Christmas Day main for the non-meat eaters!
Ingredients:
Stuffing:
2 large eggplants, sliced using a mandoline
1 cup cooked brown rice
1 onion, diced
1 tsp date syrup
4 cloves garlic, finely diced
1 carrot
1 celery stick
2 cups mushrooms
1 cup walnuts
1 red capsicum, finely diced
1 cup peas
2 heaped tbsp tomato paste
1 tsp smoked paprika
1 tsp oregano
1 tsp thyme
A few basil leaves
1 jar passata
1 tsp maple syrup
Cashew cream:
½ cup cashews
Sprig rosemary
½ lemon, juiced
1 clove garlic
Method:
Preheat the oven to 200 degrees celsius and prepare a baking tray with parchment paper of silicone mat.
Add the eggplant sliced to the baking tray and cook for 12 minutes. Remove from the and set aside.
To make the stuffing, start by placing the celery, carrot, mushrooms, and walnuts in a food processor until it resembles a mince. I like to do each ingredient separately in the food processor so I have more control over the texture.
Place a large pot on medium heat and sweat the onions until translucent. Add date syrup and caramalised. Next, add garlic for a minute or two until fragrant before adding your minced vegetables and red capsicum.
Once the veggies have softened, add your spices, tomato paste, peas and cooked rice.
Cook for 5-10 minutes or until it has reduced into a thick mixture.
Add the jar of passata with ¼-½ cup water and maple syrup to a small pot and heat until warm.
To make the cashew cream, simply add all the ingredients to a high speed blender until smooth and creamy.
You can now start assembling.
Grab a slice of eggplant, spread a layer of cashew cream over and about 2 tbsps of mixture. Roll from one end to the other and place in an oven safe lasagna tray.
Repeat until all the eggplants and mixture has been used.
Top with passata and pop into the oven uncovered for 20-30 minutes or until eggplant has cooked right through.
Once ready, take it out of the oven and let it cool for 5 minutes.
Top with basil leaves and serve!
Let me know how you go if you make this dish!