Stuffed with a spicy potato bean filling and simmered in a deliciously spiced, creamy tomato coconut sauce, this vegan eggplant rollatini was as fun to eat as it was to make.
Ingredients
- 1 medium eggplant
For the filling:
- 2 tbsp olive oil
- 1 small yellow onion
- 2 garlic cloves
- 1/2 inch knob of fresh ginger
- 1 medium yellow potato
- 3 tsp coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 cup frozen spinach
- 1/2 cup canned black beans rinsed and drained
- salt and pepper to taste
For the sauce:
- 1 tbsp olive oil
- 1 small yellow onion
- 2 garlic cloves
- 1/2 inch knob of ginger
- 1 tbsp organic tomato paste
- 1/2 cup organic vegetable stock
- 1/2 cup coconut milk
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Rinse and slice eggplant lengthwise into about 1/8th of an inch thick slices. Then place eggplant slices on a baking tray lined with aluminum. Lightly spray eggplant slices and place in the oven to bake at 375 degrees for 10 minutes.
- Remove when done and set aside to stuff with filling.
Let's make the filling:
- While eggplant slices are baking, peel and chop up the onion, ginger, and garlic.
- Add the oil to a large frying pan and place it over medium heat/flame and add in the chopped garlic and onion and state about 5 minutes, stirring often so it doesn't burn.
- Quickly rinse and chop up the potato in very small pieces and make sure the black beans are drained and rinsed as well.
- Add the ginger, potato, coriander, smoked paprika, turmeric, and frozen spinach to the sauteing onion and garlic and cook for about 10 minutes or until potato chunks are tender and spinach is hot.
- Add in the black beans and stir well.
- Season with salt and pepper to taste.
- Then set filling aside in a bowl.
Let's make the sauce:
- Peel and chop the onion, garlic, and ginger for the sauce.
- Then add the oil to the same pan the filling was made in, and place over medium heat/flame.
- Add the onion, garlic, and ginger to the pan and saute for about 5 minutes.
- Add in the tomato paste, vegetable stock, and coconut milk and stir well for about 2 minutes and turn off the stove.
- Season sauce with salt and pepper to taste.
Let's Assemble this vegan eggplant rollatini
- On a slice of eggplant, add a spoonful or so of the potato, bean, spinach filling.
- Carefully roll the eggplant slice up, trying to keep as much of the filling inside.
- Place the rolled and stuffed eggplant in the pan with the sauce, with the open part of the eggplant facing down.
- Roll and stuff all the eggplant slices and place them all in the pan with the sauce.
- Spoon a bit of the sauce over the rolled and stuffed eggplant slices so they are all covered in the sauce.
- Cover the pan and turn on the stove to low and let simmer for about 5 more minutes.
Serve
- Serve garnished with parsley and chili flakes.
Notes
When chopping the onion, garlic, ginger, and potato for the filling, shopping them super small will keep them from falling out of the eggplant slices as they are rolled.
You can save time by using pre-peeled and chopped onion, garlic, and ginger.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Sodium: 372mg | Fiber: 9g | Sugar: 7g
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