Eggplant Roll Ups Vegan Gluten Free Recipes

EGGPLANT LASAGNA ROLL UPS

Steps:

• Preheat oven to 425 degrees F (218 C).
• Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
• Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
• Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
• While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
• Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
• Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
• Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
• Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.

DR. FUHRMAN'S EGGPLANT ROLLUPS RECIPE | NUTRITARIAN | VEGAN | GLUTEN-FREE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray the foil with cooking spray if desired, or lightly wipe it with an oil-dabbed paper towel. On an aluminum-foil lined baking sheet, arrange the eggplant in a single layer. Bake the eggplant for 20 minutes, so it will become flexible enough to roll.
• In a large pan over medium-high heat, dry- or water-saute the peppers, onion and carrots until just softened. Make a well in the vegetables and add the garlic in a pool of a tablespoon of water and cook the garlic in the water until the garlic becomes fragrant. (This helps so it doesn't burn.) Then mix everything together. Add the kale, arugula and Mrs. Dash and stir to combine. Saute all for another 3-5 minutes or until the greens are wilted.
• Add 2 cups of the marinara plus 2 tablespoons of the cheese and stir to combine.
• In an 8x8 inch baking dish (use a 9x9 inch dish if you used a large eggplant), pour some of the marinara sauce on the bottom of the pan. Dampen each side of a piece of the eggplant with the sauce, lay it down, add 2-3 tablespoons of the vegetable mixture on top and then roll the rest of the eggplant up to cover the veggie mixture. Repeat for all of the eggplant, tucking it all together side by side in the pan. Pour the remaining marinara over the eggplant rollups and top with the remaining cheese.
• Bake in the oven until warm, about 25 minutes. For an easy visual to this recipe, watch the video I've created. :)

EGGPLANT ROLL UPS (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 400F.
• In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Add the diced mushrooms and zucchini. Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
• Next, cut off the stem of the eggplant, and cut about 1 inch off the other end. Then, using a mandoline (preferred method) or a knife, carefully slice into very thin strips (about 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline. You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe (such as stir fries or bowls).
• Meanwhile, make the Almond Ricotta in a food processor or blender.
• Next, add about 1/2 cup of the remaining marinara sauce on the bottom of a 8x8 baking dish*. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish. Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling. When all rolls are added to the baking dish, add another 1 cup of marinara evenly on top of the eggplant rolls.
• Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired. Serve with garlic bread or a salad. This recipe makes 10 eggplant roll-ups and serves 4 (2 1/2 roll-ups per serving).