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