Vegan Marinated Eggplant Cannelloni
Ingredients
Marinated Eggplant
•1-2 eggplants.
•1/2 a cup olive oil
•1/2 a cup balsamic vinegar
•1/2 cup soy sauce
Spinach and ‘Ricotta’ Filling
Please refer to my spinach and ‘ricotta’ filling recipe here
Tomato Sauce
•1 tin crushed tomatoes
•1 tbl spoon balsamic vinegar
•1 tsp sugar
•1 tsp salt
Cheese Sauce.
Please refer to my Cheese Sauce Recipe.
Method
Marinated Eggplant.
With a bread knife, slice a large eggplant horizontally into sheets about 5ml thick.
In a bowl mix together the oil, vinegar and soy sauce.
Dunk each piece of eggplant into the marinate until covered and lay on a baking tray.
Bake for about 25 minutes until a skewer goes through easily
Spinach and ‘Ricotta’ Filling Method
Please refer to my Spinach and ‘Ricotta’ Filling Recipe here
Tomato Sauce Method
Simmer sauce until 1/3rd as evaporated and flavours are combined.
Cheese Sauce Method
Please refer to my Cheese Sauce Recipe.
To Assemble
Put a layer of tomato sauce on the base of your dish.
Start rolling you eggplant around 2 dessert spoons of filling and lay them in nice and snug (See pics below).
When dish is filled top with some more tomato sauce and finish with the cheese sauce on top.
Bake for 35-40 minutes at 180 until golden and not too much juice bubbling up sides.
Tip! I’d double this batch for a big bake dish for a family. Best served with bread to soak up the juices, and a fresh crunchy salad.
Filling eggplant with filling
Rolled up, and tucking them into the dish tight and snug
A layer of tomato sauce the top (and bottom)
Finish with cheese sauce over the top