In this comforting vegan eggplant rollatini, tender roasted eggplant slices are wrapped around a hearty, Mediterranean-inspired risotto filling made with chickpeas, brown rice, briny olives, and fresh herbs.
Ingredients
1 1/2 cup
Vegetable stock/broth, low sodium
3/4 cup
Brown rice, short-grain, dry
908 gm
Eggplant
1 pinch
Sea Salt
1 dash
Black pepper
(Freshly ground; to taste)
1 can (15oz)
Chickpeas, canned, low sodium
1/3 cup
Olives
(finely chopped pitted; such as Kalamata or Castelvetrano)
In a medium saucepan bring broth to boiling; stir in rice. Reduce heat. Cover and simmer 40 to 45 minutes or until rice is tender and liquid is absorbed.
Meanwhile, preheat oven to 400°F. Line two large baking sheets with parchment paper or a silicone baking mat. Trim eggplants, then cut them lengthwise into ¼-inch-thick slices. Arrange slices on prepared baking sheets. Brush lightly with water. Sprinkle with salt and pepper. Bake 10 minutes or until tender and lightly browned. Let stand until cool enough to handle. Reduce oven temperature to 350°F.
Drain chickpeas and reserve liquid (aquafaba). In a large bowl coarsely mash drained chickpeas. Stir in cooked rice, olives, 2 tablespoons of the parsley, the oregano, and Aleppo pepper. If needed, add reserved aquafaba, 1 tablespoon at a time, until filling holds together.
Pour undrained tomatoes into a 3-quart rectangular baking dish. Stir in 1 clove minced garlic, Italian seasoning, and 1 cup of the rice mixture.
To assemble rolls, spoon 2 to 3 tablespoons rice mixture onto the short end of a roasted eggplant slice. Roll up to enclose mixture and place seam side down in baking dish. If there is any rice mixture left over, spread it between assembled rolls. Cover dish with foil. Bake 30 minutes or until heated through.
In a small bowl stir together panko, remaining ¼ cup parsley and 1 clove minced garlic. Sprinkle over baked rolls.
