Stuffed Eggplant Rolls Recipe

Stuffed Eggplant Rolls Recipe

Ingredients

Makes 4 servings

• 1 large or 2 medium eggplants
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 green onions, chopped
• 1/4 cup ground pine nuts
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes
• 3 tablespoons golden raisins
• 3 tablespoons vegan Parmesan or Parmasio
• 1 tablespoon minced fresh parsley
• 2 cups marinara sauce

Method

1. Preheat the oven to 375°F
2. Lightly oil a large baking sheet and a 9 x 13-inch baking pan and set aside
3. Cut the eggplants lengthwise into 1/4-inch-thick slices and arrange them on the prepared baking sheet
4. Bake until partially softened, about 15 minutes
5. Remove from the oven, sprinkle with salt and pepper to taste and set aside to cool
6. In a large skillet, heat the oil over medium heat
7. Add the garlic, green onions and pine nuts and cook, stirring for 1 minute
8. Stir in the tomatoes, raisins, Parmesan, parsley and salt and pepper to taste
9. Mix well
10. Taste, adjusting seasonings if necessary
11. Spread about 2 tablespoons of the stuffing mixture onto each of the softened eggplant slices and roll up the eggplant
12. Arrange the eggplant bundles, seam side down, in the prepared baking pan
13. Top with the marinara sauce, cover tightly with foil and bake until tender and hot, about 30 minutes
14. Serve immediately

Full List of Dinner Recipes
Full List of Stuffed-Eggplant Recipes