Eggplant Rollatini
In this vegan take on an Italian classic, eggplant slices are rolled around a millet-spinach filling then baked in a basil-infused tomato sauce for delectable results.
This Italian-style eggplant rollatini dish is usually filled with bread crumbs and cheeses. This version uses a savory millet and spinach filling–seasoned with fresh basil– and baked and topped with tomato sauce. This can stand alone or be served with a salad or on a bed of pasta.
INGREDIENTS
- 3 whole cloves garlic, plus 5 cloves, peeled and minced
- 2 tablespoons low-sodium soy sauce
- ¼ cup low-sodium vegetable broth or Vegetable Stock
- 2 large eggplants, stemmed and cut lengthwise into ½ inch slices
- 1 cup millet
- Salt to taste
- 1 medium yellow onion, peeled and diced small
- 1 celery stalk, diced small
- 1 carrot, peeled and grated
- 6 cups packed chopped spinach
- ½ cup minced basil
- ¼ cup nutritional yeast, optional
- Freshly ground black pepper to taste
- 2 cups Tomato Sauce
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a small bowl with a fork, or using a mortar and pestle, mash the 3 whole cloves of garlic with the soy sauce.
- Combine the mashed garlic mixture with the vegetable stock to make a marinade.
- Place the eggplant slices on a baking sheet and brush with some of the marinade. Bake for 10 minutes. Turn the slices over, brush with more of the marinade, and bake for another 10 to 15 minutes, until the eggplant is tender. Remove the eggplant from the oven and set aside.
- Bring 3 cups of water to a boil and add the millet and salt. Return to a boil, then reduce the heat to medium and cook, covered, for 20 minutes, or until tender.
- Place the onion, celery, and carrot in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the remaining minced garlic and cook for 3 minutes. Add the spinach, basil, and nutritional yeast (if using) and season with black pepper. Cook until the spinach is wilted, then remove from the heat, add the cooked millet, and mix well.
- Spread 1 cup of the tomato sauce in the bottom of a 9 x 13-inch baking dish. Divide the millet mixture among the baked eggplant slices and roll each slice over the millet mixture. Place the eggplant rolls, seam side down, in the prepared baking dish. Cover with the remaining tomato sauce and bake, covered, for 15 minutes.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
