Recipes / Veganism

Meat-Free Monday Recipe: Mini Eggplant Roulades

This past weekend, I watched Alton Brown’s Good Eats on the Food Network (my fave channel!).  He was cooking a roulade, a European dish consisting of meat rolled with a filling of breadcrumbs, cheese, veggies or more meat.  Then it’s baked or simmered in stock or tomato sauce.  As he was cooking the Italian version braciola, I was inspired to veganize this meaty recipe.  So I came up with my Mini Eggplant Roulades.  It’s an unusual looking dish, kind of reminds me of a Yule Log Cake in its tubular shape, yet incredibly tasty.  Eggplant is now in season until October so take advantage of this versatile vegetable.

Mini Eggplant Roulades

1 large eggplant
1 jar pasta sauce (Trader Joe’s Basil Marinara is my fave)
2 cups Panko breadcrumbs
2 cups veggie broth
4 tablespoons extra virgin olive oil
3 tablespoons non-dairy butter (Earth Balance)
1 tablespoon dill, dried
1 tablespoon garlic powder
1 tablespoon rosemary, crushed and dried
Salt and pepper to taste

Directions:

Begin by peeling eggplant and slicing 1/2 inch vertical pieces.  Should yield approximately 6.  Place slices on paper towel.  Salt on both sides and cover with another paper towel.  Let sit for 30 minutes.  This will cut the eggplant’s bitterness.

Make the stuffing by putting butter in a skillet on medium heat.  Once melted, add breadcrumbs, stirring vigorously.  Add water, dill, garlic powder and rosemary.  Continue stirring and cook for approximately 5 minutes, until water is evaporated.  Salt and pepper to taste.  Set aside.

In another skillet, add 2 tablespoons of olive oil.  Cook first 3 eggplant slices on medium heat.  Once golden and slightly brown, flip and cook on other side.  You are done once you can pick them up with a spatula and they are a little wiggly (such a technical term!).  Set aside and cook rest of eggplant slices this way.

Take one eggplant slice at a time and put a thin layer of stuffing on top.  Then gently roll one end to the other end.  Continue with rest of eggplant slices and stuffing.

Then carefully place each eggplant roulade in a casserole dish, seam side down.  Pour pasta sauce on top and all around sides.  Bake in a preheated 350 degree oven for approximately 10 minutes.

Serves 3 to 6

Bon appetit!

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