Eggplant Rollatini With Grilled Tomato Sauce Vegan Paleo Recipes

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:

• 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:

• Place eggplant slices onto baking sheets and sprinkle well with sea salt or kosher salt. Let sit for 30 minutes; this will decrease the bitterness and removes excess moisture.
• Pat the slices dry, and spray them or brush them lightly with olive oil.
• Make the tomato sauce:.
• Heat the olive oil in a saucepan and saute the garlic till fragrant. Add the diced tomatoes, paste, honey, lime juice, and heat thoroughly. Toss in basil at the end, and remove from heat.
• Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min) flipping slices halfway through.
• While eggplant cooks, place the tofu in a bowl and crumble it with your hands. Add the nutritional yeast, salt, pepper, garlic, basil, oregano, and spinach. Add in chopped olives. Mix it well with your hands, crumbling through fingers till it resembles a bowl of ricotta cheese.
• When eggplant is done cooking and cooled some, transfer slices to a cutting board and add about 3 tbsp of the ricotta mixture to the end of one side. Roll up from that side, and place seam down in a baking dish until you've finished rolling up all of the slices.
• Reduce oven to 350 degrees. Cover the eggplant rolls with the tomato sauce, and bake, uncovered, for about 20-25 minutes, or until hot. Serve and enjoy!