Eggplant Rollatini

 

A classic Italian favorite with a twist

Eggplant Rollatini

2 medium eggplants, sliced long ways (from stem to base) into 1/4” thick slices

Preheat oven to 400 and place eggplant strips on lightly oiled baking sheets. Bake for 10-15 minutes or until slightly browned. Remove from oven and set aside.

Filling:
1/2 cup white beans, cannellini or navy
1/2 cup cashews
1/2 cup fresh basil leaves
Juice from a whole lemon
1/2 – 1 tsp garlic powder (depending on your tastes)
1 Tbsp nutritional yeast (optional, just adds a slight cheesy flavor along with some vitamin B12 and protein)

Puree in a food processor until creamy, you may need to add water to thin.

In a square baking dish, spread tomato sauce or canned diced tomatoes on the bottom. Place a large spoonful of filling on each eggplant strip closest to where the base of the eggplant used to be. Roll each eggplant upwards and arrange in square baking dish. Top with more tomato sauce or diced tomatoes. Put back into oven and bake for about 15-20 minutes or until slightly bubbly. Serve with your favorite pasta and sauce. Enjoy!