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Vegan Eggplant Rollatini

Vegan Eggplant Rollatini

I’ve happily walked into the life of someone who owns a grill. And a pool. Seeing as though I live in a small, city apartment with not even an inch of backyard space, this new addition to my life overcomes me with joy. I’m not talking about the new friend. Just the swimming and the grilling. (Kidding, of course).

While as a kid I had more than enough yard for forts and capture the flag, I didn’t grow up with a grill. Or a pool. But I begged my parents for both. I can see why they didn’t want to take on the latter, but the absence of a grill is still something I’ve never quite figured out. When veggies are in season, I find it to be one of the easiest ways to create a healthy plate full of flavor.

As of lately, I’ve been using my friend’s grill to feast on a ton of portobello mushrooms. It’s as simple as whisking up a 3-ingredient marinade of garlic, olive oil and splash of balsamic. From there, just throw those saucy rounds to the flame. Easy. Add some melted cheese, toast up a bun, and you’ve got summer’s easiest vegetarian burger.

Eggplant

Before I discovered my new friend had grill access, I invited him over for post-yoga dinner of Eggplant Rollatini. If I would’ve known about his backyard status, I would’ve saved this one for a later date. There are only so many eggplant slices you can fit on a countertop George Foreman. Chilling outside while waiting for food to char is one thing. Chilling inside, impatiently counting the minutes till the next batch, is another. Times that by four batches, and you get the true 2-br Philly apartment grilling experience.

Vegan Eggplant Rollatini

If you have a backyard grill, by all means, use it for this recipe. If you don’t, but have a grill pan or other smaller device, I assure you, the slight impatience you may suffer through will be worth the results. Take the time to slice and cook through several batches. Grilling the eggplant first ensures you won’t end up with a chewy, undercooked rollatini. If there’s anything that can easily ruin an eggplant parm or rollatini, it’s an undercooked base. Don’t let that happen.

Here, I’ve created a vegan version of the Italian classic by using a ricotta-like crumbled tofu and then adding bulgur wheat for a little extra texture. Herbs and nutritional yeast make sure this is by no means a flavorless vegan dish, and marinara seals the deal to compliment all the flavors. If you’re lucky, eat this pool-side or deck-side. If you’re not, don’t sweat it. Literally. Grab a beer, open the window and enjoy.

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