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| Vegan Grilled Eggplant Rollatini |
"A healthy vegan summertime version of the the traditional Italian dish."
Ingredients :
- 1 1/2 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
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 38M |
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- Preheat grill for medium heat.
- Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
- Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
- 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.
- Top each eggplant parcel with a basil leaf. Divide watercress among parcels.
Notes :
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