Eggplant Rollatini With Grilled Tomato Sauce Vegan Paleo Recipes

HOW TO MAKE EGGPLANT ROLLATINI

Steps:

• Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
• Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
• Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
• Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
• In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
• Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
• Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

VEGAN EGGPLANT ROLLATINI

Steps:

• Break up the pressed tofu with your hands into large pieces and place in a food processor. Add the lemon juice, yogurt, vinegar, nutritional yeast, garlic, onion, and salt. Pulse 4-5 until you've reached desired consistency (it should have texture). Add more yogurt if it's dry or add a splash of milk, oil or water. Taste for seasoning and add more if needed. Now add the optional basil and pulse until you see green flecks.
• Preheat oven to 400° F (200° C). Place approximately 1 cup of marinara sauce into the bottom of a 13X9 baking dish to lightly coat. Set aside.
• Sprinkle each side of the eggplant slices with salt. You can spread them out in a colander over the sink or on a baking rack with a pan underneath. Let them sit for 15-20 minutes. This will release moisture, soften them and remove any bitterness. When done, lightly rinse and pat dry with paper towels.
• Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush oil on each side of the eggplant slices to coat well. When the pan is fully heated, add the eggplant slices, leaving some room in between. Grill for 3-4 minutes on each side or until softened and grill marks appear. Repeat until all the eggplant is grilled. (*see note for alternative to grilling)
• Let the slices cool just enough to handle. Now add 1 heaping tablespoon of tofu ricotta (more or less depending on size of slice) to the larger end of each slice and gently roll up. Place seam-side down into baking dish. Continue until everything is used up. Pour the remaining cup of marinara down the middle of eggplant slices. Add more if needed, but don't cover completely or the eggplant will turn mushy.
• Place in the oven for 10-15 minutes until heat throughout. Enjoy!

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 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.

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.

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.