“Gluten-Free Vegan Eggplant Rollatini”
This is a guest post by Brook and Michael over at Being Vegan Eats.
1 large eggplant, or two smaller eggplants
16oz. Tofutti Better Than Ricotta Cheese
10 basil leaves
2 Tbsp. toasted pine nuts, chopped very fine
2 Tbsp. nutritional yeast
1 Tbsp. garlic powder
1 tsp. onion powder
1 Tbsp. dried parsley
salt & pepper
olive oil, for brushing eggplant
12 oz. of your favorite marinara sauce
Preheat the oven to 375°F.
Cut off both ends of the eggplant. Stand up on it’s end, and cut down the side into 1/4″-1/2″ thick slices. If you have a mandolin you could slice it that way too.
Heat a grill pan on med/hi heat on the stove, and spray with a non-stick cooking spray.
Brush both sides of each slice of eggplant with olive oil. Grill both sides on the pan until eggplant is soft and flexible. Set to the side and allow to cool.
In a bowl, mix together the Tofutti Better Than Ricotta Cheese, chopped pine nuts, nutritional yeast, dried parsley, garlic powder, onion powder, and salt & pepper to taste.
Cut the 10 basil leaves using a chiffonade cut. Mix into the ricotta filling.
Lay a slice of eggplant flat on a clean surface. On the large end of the eggplant, place a large dollop of the ricotta filling and begin to roll it up.
Place each rollatini into a baking dish, seam side facing down, side by side. Cover with the marinara sauce.
Bake in the oven at 375°F for 15 minutes just to heat thoroughly. Serve hot, enjoy!
Visit Brook and Michael at www.beingveganeats.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.