Vegan Grilled Eggplant Rollatini recipe

All Recipes Fruits and Vegetables Vegetables Eggplant

Ingredients

1 ½ pounds eggplant, cut into 1/8-inch thick slices
1 tablespoon olive oil, or more to taste
1 pinch smoked salt, or to taste
1 pinch garlic powder, or to taste
1 bunch watercress, chopped
2 (15 ounce) cans white beans, drained
3 cups cooked quinoa
12 leaves fresh basil

Nutrition Info

325.1 calories
carbohydrate: 56.6 g
cholesterol: : -
fat: 4.7 g
fiber: 13.5 g
protein: 16.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 102.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for medium heat.

  2. Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.

  3. Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.

  4. Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.

  5. Top each eggplant parcel with a basil leaf. Divide watercress among parcels.

Recipe Yield

6 servings

Recipe Note

A healthy vegan summertime version of the the traditional Italian dish.

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