Vegan Eggplant Rollatini

This recipe is a great one.  All the flavors work together, it’s a dish you can make ahead of time and then pop in the oven when you want it, it’s full of nutrients and protein, and as my husband says, “it’s a keeper.”

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Ingredients (will make 2 pans – cut the recipe in half for 1 pan)

2 large eggplant
1 cup cooked quinoa
1/4 cup pine nuts
1 jar organic low sugar sauce
olive oil
sea salt and pepper

(lemon basil cheeze spread)

1 cup raw cashews (soaked for 30 minutes to soften)
2 garlic cloves
1/4 cup fresh lemon juice
1/4 cup vegetable broth
1 1/2 cups fresh basil leaves
1/2 nutritional yeast
1/2 teaspoon onion powder

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Directions

Wash and slice the eggplant into long strips.  One eggplant should yield about 10 pieces.  Lightly salt and pepper them.  Add some olive oil to a frying pan and saute the eggplant pieces.

Make the cheeze by blending all of the cheeze ingredients in food processor.

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Spread a spoonful of cheeze on one half of each of the eggplant slices and then top with some cooked quinoa and pine nuts.

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Roll each piece up and place in baking dish.

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Top with sauce and bake at 350 degrees for 20 to 30 minutes.

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Enjoy!

-Kristen
Choosing healthy living over dying 🙂

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