Slice eggplant into eight 1/2" slices. Season with salt and pepper.
Heat a griddle over medium-high heat. Coat very cheap of the pan with oil.
operating in batches, grill eggplant till there ar gill marks on either side and eggplant begins to melt. Add further oil to the pan between batches if required.
Set eggplant aside.
FOR THE FILLING
Cut cauliflower into florets and place during a kitchen appliance. mix till cauliflower is that the size of rice. Add garlic, preserved tomatoes and basil to the kitchen appliance and pulse till combined.
Heat oil during a pan over medium heat. Add cauliflower mixture to the pan.
Saute for two minutes, stirring oftentimes. Add hummus, vegetarian cheese, baby spinach, juice, Italian seasoning, salt & pepper to the pan and stir to mix.
Saute for a further 3-5 minutes, or till everything is totally combined, cauliflower is softened and spinach is stale.
style and change seasonings as required.
FOR THE CASSEROLE
heat up kitchen appliance to 350 degrees.
Pour spaghetti sauce into very cheap of a baking dish and unfold equally.
high every eggplant slice with 2-4 tablespoons of filling (depending on however wide the slice is).
Roll eggplant slices up and place within the baking dish on high of the spaghetti sauce sauce.
Place within the kitchen appliance and bake for 15-20 minutes - or till everything is warm through.
take away from the kitchen appliance and high with vegetarian cheese and parsley (or basil).
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