Recipe

Eggplant Rollatini

Eggplant Rollatini
Eggplant Rollatini

With summer in full swing, this meal can quickly become one of your family’s favorite dishes.  It’s packed full of nutrients to keep your energy levels high while playing outside. Also, it’s phytochemicals will give you a much-needed antioxidant boost to fight off those free radicals. It’s simple to make and there are an unlimited amount of ways to customize the dish to your liking.  This will be sure to have everyone at your 4th of July party raving! Below I’m going to give my quick take on vegan and gluten free eggplant rollatini.  Zack and I came up with this dish while we were bored at work yesterday and needed some food-spiration.  We wanted to create a healthy dish that people could make for their 4th of July celebrations that was as easy on their waistline as it is their eyes.


Ingredients

  • 1 large eggplant
  • 1 jar of your favorite red sauce
  • 1 bunch of kale diced small
  • 1 bunch of asparagus shaved thin
  • 2 cup of mushrooms sliced
  • 1 bulb of garlic diced
  • 2 banana peppers sliced
  • 3 tomatoes diced
  • 1 white onion sliced
  • 1 sprig of purple basil
  • Salt
  • Pepper

Cooking Steps

  1. Slice your eggplant lengthwise into 1/2 to 1-inch thick pieces.
  2. Toss your eggplant in a bowl with some salt and pepper.
  3. Lightly grill your eggplant till its pliable and has beautiful grill marks.  Generally about 3 to 5 minutes on each side.
  4. While your eggplant is cooking you can start to sauté your filling.
  5. Add the kale, mushrooms, garlic, banana peppers, tomatoes, and onions to a pan and get them starting to break down.  You can use a bit of oil here if you want, but it’s not necessary.
  6. Once your mixture is about 75% of the way cooked, turn off the heat
  7. Lay your eggplant down on a flat surface and place your mixture into the eggplant.  Place it around the bottom of the eggplant.
  8. Roll your mixture up in the eggplant.
  9. Repeat with the rest of the slices of eggplant.
  10. Preheat your oven to 350.
  11. On a baking sheet coated with non-stick spray or parchment paper, place your eggplant rolls so that the seam is against the pan.  This will help them stay together.
  12. Place your eggplant rolls in the oven for about 10-15 more minutes until they start to stick together.
  13. While the rolls are in the oven get your jar of red sauce heating up on the stovetop.
  14. Remove the rolls from the tray using a spatula to place them on whatever you’re planning on serving the dish in.
  15. Top with your warm red sauce and purple basil leafs to garnish.
  16. Enjoy this healthy, nutritious, delicious meal with your family and friends!

 

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