A very healthy, delicious eggplant dish for the whole family and is an excellent source of protein, fibre, calcium and iron. The dish uses no oil, except for a light coating on the trays to cook the eggplant so they don't stick.
This dish is easy to reheat for an easy workday lunch.
Ingredients For the Eggplant 2 large eggplants sliced lengthwise, 1 cm thickness
2 red capsicums roughly chopped
1 onion roughly chopped
1 cup of carrots chopped
½ cup celery, chopped
4 cloves garlic finely diced
1 cup baby spinach
Seasoning of choice
I cup of cooked brown rice (You could use cooked quinoa, spelt or barley if preferred)
2 cups passata sauce
6 tablespoons shredded non-dairy cheese or crumbled firm tofu - before crumbling, press tofu gently with paper towels to remove excess liquid
Ingredients For the pine nut sauce ½ cup onion, chopped
2 cloves garlic finely diced
½ tomato, chopped
1 teaspoon chili powder or cayenne powder
½ cup roast capsicums (make yourself, or if buying, get a small jar of them in vinegar, not oil)
2 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons pine nuts
2 tablespoons nutritional yeast
Preheat oven to 175 C, and lightly oil 2 non-stick baking trays. Arrange eggplant in a single layer and bake for 20 minutes or until eggplant is flexible enough to be rolled up. Set aside.
Once soft enough to roll up, they're ready
Heat 2 tablespoons water in a large pan, add capsicums, onion, carrots, celery and garlic and saute until tender, add more water if needed.
Add spinach and seasoning of choice and cook until spinach wilted then add cooked brown rice to the mixture.
Transfer mixture to a mixing bowl, add 2-3 tablespoons of passata sauce and all the shredded cheese/crumbled firm tofu.
Spread ¼ cup of passata in a baking tray. Spoon mixture on each eggplant slice, roll up and place in the pan.
When finished rolling all the eggplant, pour the remaining passata sauce over the rolls and bake for 20 minutes, until heated through.
For the pine nut sauce
Saute the onions, garlic, tomatoes in a little water until translucent, add chili powder, and saute for another minute
Blend onion mixture in a high-speed blender and add the remaining ingredients (capsicum, pine nuts, vinegar, water and nutritional yeast) and puree until smooth.
Drizzle rolls pine nut sauce to serve.
VARIATION: You could choose to add the pine nut sauce over the passata sauce and bake together as I did.