Ingredients
Serves 4
Pine Nut Romesco Sauce (see tips)
Method
- Preheat oven to 180°c.
- Arrange the eggplant slices in a single layer on a non-stick baking sheet. If making the Romesco sauce fresh (see recipe below), you may like to roast the capsicum at the same time.
- Bake for about 20 minutes or until the eggplant is flexible enough to roll up easily. Set aside.
- Heat 2 tablespoons water in a large pan. Add capsicum, onion, celery, and garlic, and sauté until just tender, adding more water if needed.
- Add spinach and Italian seasoning and cook until spinach is wilted.
- Add cooked quinoa. Transfer to a mixing bowl.
- Mix in 2-3 tablespoons Romesco sauce and all of the shredded vegan cheese.
- Spread about 60ml of the Romesco sauce in a baking dish. Put some of the vegetable mixture on each eggplant slice, roll up and place in dish. Pour remaining Romesco sauce over the eggplant rolls.
- Bake for 20 minutes, or until heated through.
Pine nut Romesco sauce
- Place garlic, roasted capsicum, water, vinegar, chilli powder, pine nuts, tomato and yeast into a high speed blender such as Vitamix, and secure lid.
- Turn machine on and slowly increase speed.
- Blend for 15 to 20 seconds or until chunky, using the tamper to press the ingredients into the blades.
Top the eggplant with remaining Romesco sauce and serve.
TIPS:
- If short of time, you can use a jar of low-sodium pasta sauce in place of the homemade Romesco sauce.
- Nutritional yeast is an inert form of yeast flakes with a delicious savoury flavour. It is easy to find in supermarkets, healthfood and bulk stores.
Recipe contributed by Vitamix
