Stuffed & Rolled Eggplant

These vegan roll ups are stuffed with cauliflower rice and topped with a simple, fresh tomato sauce. They plate beautifully and are delicious warm or room temperature. As a side or vegan main, this dish is super satisfying. Extra cauliflower rice mixture is yummy the next day on its own. Double the tomato sauce to use for pasta or as a bread dipper. This recipe is my second plant based brunch offering, and I’m sure it’ll fast become a regular guest on your table.

Ingredients:
2 medium or large eggplants sliced thinly lengthwise about 1/4 inch thick, skin on
2 cups cauliflower rice, uncooked
1/3 cup EACH toasted pine nuts, chopped red onion, chopped parsley, and chopped fresh mint
Juice of 2 lemons
3 tsp olive oil, plus more to grill and sauté

Sauce ingredients:
4 cups cherry tomatoes
4 cloves fresh, peeled garlic
1/2 tsp dried oregano
Salt, pepper, optional 1/4 tsp crushed red pepper flakes if you like a kick
1/3 cup chopped parsley or basil, for final step

You can always use jarred marinara as a hack, but I encourage you to make a fresh sauce, if only to learn how easy it is for a variety of other uses.

Oven on 400. In a pan, mix the tomatoes, garlic cloves, oregano, and salt and pepper (maybe 1 1/2 tsp salt and 3/4 tsp pepper to start), and several tbsp olive oil. Roast until tomatoes start to brown, about 45 minutes.
Meanwhile, prep the eggplant. Place slices in a single layer, brush with olive oil and sprinkle salt and pepper on both sides. Using a hot grill pan (you can also broil, just watch very carefully), grill the eggplant until each side has dark grill marks, a couple minutes each side. Set aside to cool in a single layer.
To prep filling, sauté the cauliflower rice in a well oiled pan until translucent. Add salt and pepper to taste. There should be a tender bite, but don’t overbook in order to avoid mush. Set aside to cool until it’s just a bit warm. Put the cooled “rice” in a bowl. Add the chopped herbs, onion, and toasted pine nuts. Add the fresh lemon juice and 3 tsp olive oil, adjust seasonings to taste, and combine all thoroughly.
To stuff each eggplant slice, place 1 to 2 tbsp of the mixture at one end of a slice and roll lengthwise, tightly enough to secure the filling. Place on a serving platter in a single layer, or in a pan for next day use.

To make the tomato sauce, simply pulse the roasted tomatoes and garlic in a food processor several times to yield a very textured sauce. Add the chopped parsley or basil, pulsing maybe 3 more times until all is combined in a fresh, colorful, chunky texture. Check seasonings. Spoon sauce over the eggplant roll ups. This reheated really well the next day.