Mediterranean Vegan Eggplant Roll Ups

FOR THE EGGPLANT

• 1-2* eggplants sliced in 8 half inch pieces
• olive oil
• salt & pepper to taste

FOR THE FILLING

• 1 head cauliflower
• 3 cloves garlic peeled
• 4 oz sun-dried tomatoes in oil
• 5-6 large basil leaves
• 1 tsp olive oil
• 1/4 cup plain hummus
• 2 tbsp vegan parmesan
• 2 cups baby spinach chopped
• 1/2 lemon juiced
• 2 tsp Italian seasoning
• salt & pepper to taste

FOR THE CASSEROLE

• 3-4 cups marinara
• vegan parmesan for topping
• fresh parsley or basil for topping

Instructions

FOR THE EGGPLANT

• Slice eggplant into eight 1/2" slices. Season with salt and pepper.

• Heat a griddle over medium-high heat. Coat very cheap of the pan with oil.

• operating in batches, grill eggplant till there ar gill marks on either side and eggplant begins to melt. Add further oil to the pan between batches if required.

• Set eggplant aside.

FOR THE FILLING

• Cut cauliflower into florets and place during a kitchen appliance. mix till cauliflower is that the size of rice. Add garlic, preserved tomatoes and basil to the kitchen appliance and pulse till combined.

• Heat oil during a pan over medium heat. Add cauliflower mixture to the pan.

• Saute for two minutes, stirring oftentimes. Add hummus, vegetarian cheese, baby spinach, juice, Italian seasoning, salt & pepper to the pan and stir to mix.

• Saute for a further 3-5 minutes, or till everything is totally combined, cauliflower is softened and spinach is stale.

• style and change seasonings as required.

FOR THE CASSEROLE

• heat up kitchen appliance to 350 degrees.

• Pour spaghetti sauce into very cheap of a baking dish and unfold equally.

• high every eggplant slice with 2-4 tablespoons of filling (depending on however wide the slice is).

• Roll eggplant slices up and place within the baking dish on high of the spaghetti sauce sauce.

• Place within the kitchen appliance and bake for 15-20 minutes - or till everything is warm through.

• take away from the kitchen appliance and high with vegetarian cheese and parsley (or basil).

• Plate eggplant with spaghetti sauce and serve.