EGGPLANT INVOLTINI
Serves 230 mins prep40 mins cook
his EGGPLANT INVOLTINI is a recipe you will come back to time and again for its taste, simplicity and WOW factor. Save this cheesy, dairy-free recipe and make it before VEGANUARY ends.
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What you need
Instructions
•Preheat oven to 355 degrees. Slice eggplant in 1/4” slices. You should get 10 slices of eggplant. Set aside the slices with skin for another use. Lay slices on parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt on both sides. Place in preheated oven for 30-35 minutes, turning halfway. •Heat tomato sauce in a small sauce pan. Once hot, transfer to a baking dish. •Remove eggplant from oven. Lay 3 leaves of baby spinach and 1-2 leaves of basil on top of eggplant, followed by 1 tbsp of tofu ricotta. Roll up the eggplant and place sealed side down into sauce. Continue until all the eggplant is rolled. •Increase oven heat to 375. •Sprinkle pine nuts and grated Parmesan over rolls. Garnish with sea salt, cracked pepper and chilli flakes. •Cover baking dish with aluminum foil and place in oven for 25 minutes. The cheese should be melted and gooey. •Remove foil and increase heat to Broil and broil 5-7 minutes until cheese has started to brown. Allow for it to cool for 5-10 minutes before eating.View original recipe