Aubergine Cannelloni with Pine Nut Romesco Sauce

This vegan version of the classic Italian dish wraps a flavourful quinoa and vegetable blend in tender slices of baked aubergine.

Aubergine Cannelloni

Ingredients

  • 2 aubergines, peeled, sliced lengthwise 1.5 cm thick
  • 2 red bell peppers, stemmed, seeded, diced
  • 80 g (½ cup) onion, peeled, diced
  • 120 g (1 cup) carrots, halved
  • 55 g (½ cup) celery, diced
  • 4 garlic cloves, peeled
  • 225 g (8 ounces) baby spinach
  • 1 teaspoon no-salt Italian seasoning blend
  • 185 g (1 cup) quinoa, cooked
  • 480 ml (2 cups) low-sodium pasta sauce
  • 170 g (6 ounces) non-dairy Mozzarella-type cheese

Directions

  1. Preheat oven to 180°C (350°F).
  2. Arrange aubergine in a single layer on a nonstick baking tray.
  3. Bake about 20 minutes or until aubergine is flexible enough to roll up easily. Set aside.
  4. Heat 2 Tablespoons water in a large pan. Add pepper, onion, celery, and garlic.
  5. Sauté until just tender, adding more water if needed.
  6. Add spinach and Italian seasoning and cook until spinach is wilted. Add cooked quinoa.
  7. Transfer to a mixing bowl.
  8. Mix in 2-3 Tablespoons pasta sauce and all of the shredded cheese.
  9. Spread about 60 ml (¼ cup) of the pasta sauce in a baking dish.
  10. Put some of the vegetable mixture on each aubergine slice, roll up and place in dish. Pour remaining sauce over the aubergine rolls.
  11. Bake for 20 minutes, until heated through.

Pine Nut Romesco Sauce

Ingredients

  • 2 garlic cloves, peeled
  • 170 g (½ cup) roasted red pepper
  • 2 Tablespoons water
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon ancho chilli powder
  • 2 Tablespoons pine nuts
  • 100 g (½ cup) tomato, quartered
  • 2 Tablespoons nutritional yeast

Directions

  1. To make romesco sauce, place garlic, red peppers, water, vinegar, chili powder, pine nuts, tomato and yeast into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 2 or 3.
  4. Blend for 15 to 20 seconds or until chunky, using the tamper to press the ingredients into the blades.
  5. Serve eggplant topped with romesco sauce.

Notes

Mediterranean pine nuts are best.