Vegan Grilled Eggplant Rollatini Food

EGGPLANT ROLLATINI WITH GRILLED TOMATO SAUCE {VEGAN, PALEO}

Steps:

• Slice eggplants length-wise into 1/4-inch thin slices (it's easiest to do this using a mandoline ) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for a stir fry).
• Salt the eggplant on both sides and let sit to "sweat" for 10 minutes - this makes the eggplant less bitter. (optional if you're short on time)
• Preheat the grill on medium.
• Clean and oil the grill, once it's hot.
• Pat the eggplant dry with a paper towel or kitchen towel.
• Brush the eggplant lightly with olive oil and grill over medium heat turning until tender and lightly charred, 3 minutes per side.
• Turn the grill up to medium high.
• Brush the tomatoes with a little bit of the olive oil. (If your grill is well seasoned you can skip this step).
• Place the tomatoes onto the grill, cut side down.
• Grill about 2 minutes.
• Turnover and grill until tender and lightly charred about 3-4 minutes.
• Transfer tomatoes to a blender and puree until smooth.
• Heat the olive oil in a medium sauté pan.
• Add garlic and red pepper flakes, sauté on low heat 1 minute until garlic is softened.
• Pour in the pureed tomatoes and sprinkle with salt.
• Simmer until sauce is thickened 10-15 minutes.
• Season with additional salt and pepper to taste. Turn off the heat.
• Stir in basil.
• Drain and rinse the cashews.
• In a blender or food processor add the cashews, garlic, thyme, oregano, nutritional yeast, lemon juice, mustard, salt, pepper and water.
• Blend or process to form a thick paste. Add more water if necessary, but not much, you want it to be thick like ricotta cheese.
• Spoon enough of the tomato sauce to cover the bottom of a serving
• Spoon 1 heaping tablespoon of the cashew "cheese" onto one end of each eggplant slice. Roll into a tight log. Repeat with remaining eggplant slices.
• Place the rolled eggplants on top of the tomato sauce in a pinwheel design.
• Garnish with thinly sliced basil leaves.
• Serve warm or at room temperature.
• Store leftovers in the refrigerator for up to 3 days. Reheat before serving.

VEGAN EGGPLANT ROLLATINI

Steps:

• Cut the top off of the eggplant, then slice it, lengthwise, into 1/4-inch thick slabs. You should get around 12 slices.
• Sprinkle both sides of the eggplant very generously with salt. Arrange the slices in a colander and set it in the sink to drain.
• Let the eggplant sit with the salt on it for 30 minutes.
• Rinse the eggplant slices well to remove all of the salt, then pat them dry with a towel.
• Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
• Brush both sides of each eggplant slice lightly with olive oil, then arrange the slices on the baking sheets.
• Bake the eggplant for 10 to 12 minutes, just until the slices soften up a bit. Leave the oven on when you remove the eggplant.
• While the eggplant bakes, make the ricotta. Place the cashews and milk into the bowl of a food processor fitted with an s-blade.
• Blend the cashews to a relatively smooth paste, stopping to scrape down the sides of the bowl as needed.
• Add the tofu, lemon juice, onion, garlic, basil, olives, and salt to the food processor bowl.
• Pulse the food processor until the mixture is slightly chunky, with a texture like ricotta cheese.
• Ladle 2 cups of marinara sauce into the bottom of a 9 x 13 baking dish (or use a couple of smaller dishes).
• Arrange an eggplant slice on a work surface, then spoon 3-4 tablespoons of the ricotta mixture over the slice, about 1/2 inch from one of the ends.
• Roll the end over the filling, then continue rolling to form a tube filled with the ricotta mixture. Place it in the baking dish.
• Repeat until all of the eggplant slices and filling have been used.
• Place the dish into the oven and bake for about 20 minutes, until the sauce is bubbly.
• While the eggplant bakes, make the toasted panko topping. Stir the panko, oil, garlic powder and salt together in a small bowl.
• Place a medium skillet over medium heat.
• Give the skillet a minute to heat up, then add the panko mixture.
• Cook the panko mixture, stirring occasionally, for about 4-5 minutes, until the breadcrumbs begin to darken and smell like toast.
• Remove the skillet from the heat and transfer the panko to a bowl.
• Allow the eggplant rollatini to sit for about 5 minutes after coming out of the oven, then ladle the remaining cup of marinara sauce over top and sprinkle with toasted panko.
• Divide the rollatini onto plates and serve.

EGGPLANT ROLLATINI

Steps:

• Preheat the grill pan and preheat the oven to 375 degrees F.
• Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
• In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
• Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.