Eggplant Cannelloni With Pine Nut Romesco Sauce Recipe

Name: Eggplant Cannelloni With Pine Nut Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, peeled and sliced lengthwise 1/2-inch thick; 2-3 tablespoons water; 2 medium red bell peppers, seeded and coarsely chopped; 1 medium onion, coarsely chopped; 1 cup chopped carrots; 1/2 cup chopped celery; 4 cloves garlic; 8 ounces baby spinach; No-salt seasoning blend, adjusted to taste, or 1 tablespoons; 1 cup cooked quinoa, Kamut, barley, spelt, or brown rice; 2 cups no-salt-added or low-sodium pasta sauce; 3 ounces nondairy, mozzarella-type cheese, shredded; 1/2 cup onion, chopped; 2 cloves garlic, chopped; 1/2 tomato, chopped; 1 teaspoon ancho chili powder; 1/2 cup roasted red peppers; 2 tablespoons water; 2 tablespoons pine nuts (see Note); 2 tablespoons nutritional yeast

Servings: persons

2 large eggplants, peeled and sliced lengthwise 1/2-inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic
8 ounces baby spinach
No-salt seasoning blend, adjusted to taste, or 1 tablespoons
1 cup cooked quinoa, Kamut, barley, spelt, or brown rice
2 cups no-salt-added or low-sodium pasta sauce
3 ounces nondairy, mozzarella-type cheese, shredded
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 tomato, chopped
1 teaspoon ancho chili powder
1/2 cup roasted red peppers
2 tablespoons water
2 tablespoons pine nuts (see Note)
2 tablespoons nutritional yeast

1
Preheat the oven to 350u00b0F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
2
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and saute until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
3
Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
4
To make romesco sauce, saute the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and saute an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

827

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 large eggplants, peeled and sliced lengthwise 1/2-inch thick, 2-3 tablespoons water, 2 medium red bell peppers, seeded and coarsely chopped, 1 medium onion, coarsely chopped, and more.

Yes, Eggplant Cannelloni With Pine Nut Romesco Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Cannelloni With Pine Nut Romesco Sauce

How did you like this recipe?

Frequently Asked Questions