🍎
Wholesome Eggplant Roulades with Cauliflower Ricotta and Spinach
Transform indulgent lasagna into a nutritious delight with our eggplant roulades, featuring cauliflower ricotta and fresh spinach. A healthy makeover awaits!
If you're yearning for the comforting flavors of lasagna but seeking a healthier alternative, look no further than our Wholesome Eggplant Roulades. This dish reimagines the classic Italian favorite by substituting traditional pasta and cheese with nutrient-rich eggplant and a creamy cauliflower ricotta filling. The result is a meal that's both satisfying and nourishing, perfect for those who want to enjoy their favorite comfort foods without the guilt.
Eggplants are the star of this recipe, offering a low-calorie, high-fiber base that pairs beautifully with the delicate flavors of fresh spinach and herbs. By using cauliflower to create a vegan-friendly ricotta, we not only preserve the creamy texture of the original dish but also boost its nutritional profile with added vitamins and minerals. This is a meal makeover that promises to delight your taste buds while supporting your health goals.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Italian
Transform indulgent lasagna into a nutritious delight with our eggplant roulades, featuring cauliflower ricotta and fresh spinach. A healthy makeover awaits!
Ingredients
- • large eggplants: 2
- • cauliflower florets: 1 medium head
- • fresh spinach leaves: 3 cups
- • garlic cloves: 3, minced
- • fresh basil leaves: 1/2 cup, chopped
- • nutritional yeast: 1/4 cup
- • lemon juice: 2 tablespoons
- • extra virgin olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • crushed tomatoes: 1 can (14 ounces)
- • Italian seasoning: 1 tablespoon
- • pine nuts: 1/4 cup, toasted
Instructions
- 1 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2 Slice the eggplants lengthwise into 1/4-inch thick slices. Brush each side lightly with olive oil and season with salt and pepper. Arrange them on the prepared baking sheet and bake for 15-20 minutes, until tender and pliable.
- 3 In a large pot, steam the cauliflower florets until soft, about 10 minutes. Transfer to a food processor along with nutritional yeast, lemon juice, and minced garlic. Blend until smooth, adding a splash of water if necessary for a creamy texture. Season with salt and pepper.
- 4 In a skillet over medium heat, add a tablespoon of olive oil and sauté the spinach until wilted, about 3 minutes. Remove from heat and mix in the chopped basil.
- 5 Spread a thin layer of cauliflower ricotta over each eggplant slice, top with a spoonful of sautéed spinach, and roll up the slices tightly. Arrange the rolls in a baking dish.
- 6 Pour the crushed tomatoes over the eggplant rolls, sprinkle with Italian seasoning, and bake for 15-20 minutes until heated through.
- 7 To serve, sprinkle with toasted pine nuts and additional fresh basil if desired.
Serving Suggestions
- • These Eggplant Roulades pair beautifully with a fresh side salad of mixed greens, cherry tomatoes, and cucumbers drizzled with a balsamic vinaigrette. For a heartier meal, add a serving of whole-grain orzo tossed with lemon zest and parsley. To complement the flavors, enjoy a refreshing glass of sparkling water with a splash of lime or a light herbal tea such as chamomile or mint.
Storage Tips
Store any leftover roulades in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. For freezer storage, wrap each roulade tightly in foil and place in a freezer-safe bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ratings & Reviews
0.0
Based on 0 ratings
