EGGPLANT ROLLS WITH CHIPOTLE-PEPITA SAUCE

 

EGGPLANT ROLLS WITH CHIPOTLE-PEPITA SAUCE

{Adapted from a recipe in Jump Up & Kiss Me}

Ingredients for rolls:

1 eggplant

Salt 

Olive oil

8 mushrooms, chopped

Juice of 1/2 lemon

1 cup cooked brown rice

2 crumbled, cooked Field Roast (or similar) sausages

1-2 cloves garlic, minced

1/2 spaghetti squash, cooked, and shredded

1 zucchini, shredded

1 cup old, shriveled up cherry tomatoes, halved

1/2 tsp dried oregano

Black pepper

Pinch regular or vegan Parmesan cheese

Ingredients for sauce:

1 red bell pepper, roasted, peeled, and seeded

4-8 cloves garlic

1 cup almonds

1 cup pepitas

3-5 chipotle peppers and sauce

2 cups vegetable stock

2 Tbsp oat milk

Salt

Directions:

1. Slice eggplant lengthwise, salt, and set aside to drain for 20 mins. Rinse and pat dry.

2. Heat 1/4 cup oil over medium-high heat. Fry each piece of eggplant til soft and lightly brown, draining on paper towels.

3. Add more oil and sautee mushrooms and garlic til starting to brown. Add lemon juice, rice, cooked sausage, veggies, tomatoes, salt, oregano, cheese, and pepper. Cook til brown then remove from heat.

4. Preheat oven to 375°. Place a spoonful of rice mixture at one end of eggplant slice and roll up. Place in lightly oiled casserole dish, seam-side down. Bake 20 mins.

5. Purée bell pepper, garlic, almonds/pepitas, oat milk, and chipotles. Add stock and salt.

6. Drizzle each roll with sauce and serve.