Vegan Eggplant Rollatini with Mushroom Bolognese
This eggplant rollatini is a simple yet elegant way to serve up an Italian classic making it gluten-free and vegan.
Ingredients
- 2 Eggplants
- 1 14 oz can crushed San Marzano tomatoes
- 2 garlic cloves sliced
- 1/2 yellow onion grated
- 1 loose carrot peeled and grated
- 1 tbsp tomato paste
- 1 tbsp red wine
- 2 tbsp fresh chopped basil
- 1/2 tbsp dried thyme
- 1/2 tsp dried oregano
- 1 container of mushroom chopped small
- 1/4 cup parsley chopped finely
- 1 container of dairy-free ricotta
- 1 tsp dried onion powder
- 2 tbsp olive oil plus more for brushing eggplant
- salt and pepper to taste
Instructions
- Preheat oven to 400
- Set your mandoline to 1/4 inch and slice eggplant lengthwise
- Place on a baking sheet lined with parchment paper and salt them on both sides. Let it sit for 10 minutes to help draw out moisture.
- Meanwhile, in a small bowl, add in the ricotta, 1/2 of the basil, 1/2 parsley, dried thyme, onion powder, salt, and pepper and set aside.
- Next, take a paper towel and pat both sides of the eggplant. Then, brush both sides with avocado oil. Bake in the oven for 7 minutes then flip and bake for another 5. Remove and set aside.
- Reduce oven temp to 375
- While eggplant is baking, heat a cast-iron skillet with some olive oil, add in the grated onion and carrots, and cook for about 3 minutes.
- Then, add in the mushrooms and cook for about 8 minutes making sure to season it with salt and pepper.
- Add in the tomato paste and cook for 1 minute. Then add the wine and cook for another minute.
- Add in the crushed tomatoes and spinach and cook for 5 minutes. Turn off heat.
- Remove 1/4 cup of the sauce in a small bowl. You will need to top the rolled eggplant with this at the end.
- Take each eggplant and add a scoop of the ricotta mixture to one end. Roll and add in the skillet.
- Take the reserved sauce you set aside and top the eggplant with it.
- Bake in the oven for 7 minutes.
- Top with more basil and parsley and serve.