Italian-Style Eggplant Rollatini recipe
SERVES 4
Ingredients
3 whole cloves garlic, plus 4 cloves, peeled and minced
2 tablespoons low-sodium soy sauce
¼ cup
Vegetable Stock
, or low-sodium vegetable broth
2 large eggplants, stemmed and cut lengthwise into ½-inch slices
1 cup millet
Salt to taste
1 medium yellow onion, peeled and diced small
1 celery stalk, diced small
1 carrot, peeled and grated
6 cups packed chopped spinach
½ cup minced basil
¼ cup nutritional yeast, optional
Freshly ground black pepper to taste
2 cups
Tomato Sauce
Instructions
1. Preheat the oven to 350°F.
2. In a small bowl with a fork, or using a mortar and pestle, mash the 3 whole cloves of garlic with
the soy sauce.
3. Combine the garlic–soy sauce mixture with the vegetable stock to make a marinade.
4. Place the eggplant slices on a baking sheet and brush with some of marinade. Bake for 10
minutes. Turn the slices over, brush with more of the marinade, and bake another for 10 to 15
minutes, or until the eggplant is tender. Remove the eggplant from the oven and set aside.
5. Bring 3 cups of water to a boil and add the millet and salt. Bring to a boil, then reduce the heat
to medium and cook, covered, for 20 minutes, until tender.
6. Place the onion, celery, and carrot in a large saucepan and sauté over medium heat for 7 to 8
minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the remaining minced garlic and cook for 3 minutes. Add the spinach, basil, and nutritional
yeast (if using) and season with black pepper. Cook until the spinach is wilted, then remove
from the heat, add the cooked millet, and mix well.
7. Spread 1 cup of the tomato sauce in the bottom of a 9 × 13-inch baking dish. Divide the millet
mixture between the baked eggplant slices, and roll each slice over the millet mixture. Place the
eggplant rolls, seam side down, in the prepared baking dish. Cover with the remaining tomato
sauce and bake, covered, for 15 minutes.
SERVES 4
3 whole cloves garlic, plus 4 cloves, peeled and minced
2 tablespoons low-sodium soy sauce
¼ cup
Vegetable Stock
, or low-sodium vegetable broth
2 large eggplants, stemmed and cut lengthwise into ½-inch slices
1 cup millet
Salt to taste
1 medium yellow onion, peeled and diced small
1 celery stalk, diced small
1 carrot, peeled and grated
6 cups packed chopped spinach
½ cup minced basil
¼ cup nutritional yeast, optional
Freshly ground black pepper to taste
2 cups
Tomato Sauce
Instructions
1. Preheat the oven to 350°F.
2. In a small bowl with a fork, or using a mortar and pestle, mash the 3 whole cloves of garlic with
the soy sauce.
3. Combine the garlic–soy sauce mixture with the vegetable stock to make a marinade.
4. Place the eggplant slices on a baking sheet and brush with some of marinade. Bake for 10
minutes. Turn the slices over, brush with more of the marinade, and bake another for 10 to 15
minutes, or until the eggplant is tender. Remove the eggplant from the oven and set aside.
5. Bring 3 cups of water to a boil and add the millet and salt. Bring to a boil, then reduce the heat
to medium and cook, covered, for 20 minutes, until tender.
6. Place the onion, celery, and carrot in a large saucepan and sauté over medium heat for 7 to 8
minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the remaining minced garlic and cook for 3 minutes. Add the spinach, basil, and nutritional
yeast (if using) and season with black pepper. Cook until the spinach is wilted, then remove
from the heat, add the cooked millet, and mix well.
7. Spread 1 cup of the tomato sauce in the bottom of a 9 × 13-inch baking dish. Divide the millet
mixture between the baked eggplant slices, and roll each slice over the millet mixture. Place the
eggplant rolls, seam side down, in the prepared baking dish. Cover with the remaining tomato
sauce and bake, covered, for 15 minutes.
