Vegan Grilled Eggplant Rollatini - cooking recipe

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
Preparation
    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.

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