Vegan Stuffed Eggplant

 

Vegan stuffed Eggplant

Adapted from Alexandra Cooks
Serves 3-4

 

For the rolls:

3-4 small eggplants (or 2 large ones)
Himalayan salt
olive oil for frying
tomato sauce, (I made it myself, recipe will follow very soon)

For the stuffing

1/2 cup of bread crumbs*
1 cup vegan ricotta, (I also made this myself, recipe will follow very soon)
grated zest of 1 lemon
juice of 1/2 – 1 lemon (depends on the size of the lemon and your taste)
1 tsp. fresh thyme leaves, minced
1/4 tsp. Himalayan salt

* I roasted a few slices of bread in the oven and put them in the blender. I’m wheat intolerant so I cannot buy the “regular” breadcrumbs.

Let’s get cooking!

1. Cut the stem end of each eggplant. Slice the eggplants in 1/4 inch (0.5 cm) thick slices. I used a mandoline to make sure I had even slices (don’t have one? Buy one here or here). Sprinkle some salt on both sides of the slices and layer them in a colander. I put the first layer vertically, the next horizontally and the third diagonally and repeated this until all of my slices were sprinkled with salt and in the colander. Set aside for at least 1 hour!

2. Gently squeeze the moisture from the eggplant and blot them dry with a towel. Pour some olive oil into a heavy saucepan and fry your eggplants until they are soft (about 1-2 minutes on each side) Don’t forget to flip! You want to get a nice golden layer on both sides. Carefully get them out of them pan and place them on a paper towel to drain. Repeat this step until all of your slices are done. When you are about half way done with your slices, preheat the oven to about 180ºC.

3. Make the stuffing by stirring together the bread crumbs, ricotta, lemon zest, lemon juice, thyme and salt. Taste it before you fill the eggplants. Does it need anything? Add it now. I ended up squeezing all of the juice from the lemon because I wanted it to be a bit more lemony.

4. Spoon tomato sauce into a medium-sized baking dish until bottom of dish is covered in a thin layer. I forgot this step and poured it over the rolls at the end… works fine too so don’t worry if you didn’t spoon in the tomato sauce first 😉 Place about a tablespoon of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Bake in the oven until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized. This takes about 20 to 25 minutes.

I have filmed this recipe and will upload it to my youtube channel in the near future. I’m still waiting for my microphone to come in so I can do a voice over because the quality of the sounds is very poor 🙁

This is a very lovely dish packed with flavour EXCEPT when you don’t like cheese. I decided to make the ricotta vegan (also filmed this so that movie will be up in the near future as well) because my husband really doesn’t like cheese. He didn’t like it! He said it tasted waaaaaay to much like real cheese T_T He did however complement me on this… I don’t know whether to cry or to be happy.

So next time you want to put up a delicious (vegan) dish, try this recipe and tell me what you thought of it in a comment down below.

Happy Cooking!

Speak Your Mind

*