08/02/2021
Week 4 of Plant Based
My take on Baked Eggplant Rolls
Basically used what was left over in the fridge to make this
Slice, oil & season your eggplant and bake at 350 for about 20 mins
Roast all of your left over veggies:
Onions, tomatoes, peppers, garlic, mushrooms then purée or blend with a little veggie stock
I used Kite Hill almond Ricotta and mixed in some leftover cooked quinoa and scooped about a TBLS into each slice of roasted eggplant and rolled each piece.
Place a little of that roasted vegetable sauce on the bottoms of the pan and lay down each piece, top with a little more sauce and some FG panko, then spray with a little oil and bake for another 10 mins the then broil for 2-3 mins