Eggplant Rollups with Tomato Sauce

This tasty meal was much easier to make than expected, and didn’t take very long to make either. The making of the vegan mozzarella took the longest, otherwise, grilling the eggplant was just a few minutes, and then the rollups were ready to enjoy.

Serving Size: 4

Ingredients:

• 1 large eggplant
• seasoning, such as Cajun Spices
• 1 cup vegan mozzarella cheese
• handful basil leaves handful chive greens, finely chopped

for the mozzarella cheese:

• 1 cup water
• 2 cloves roasted garlic
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1/4 cup nutritional yeast
• 3 tablespoons quick-cooking rolled oats
• 1 tablespoon cornstarch
• 1/8 teaspoon dry mustard
• 1 &1/2 teaspoons onion powder
• 1/2 teaspoon salt

For the tomato sauce:

• 1 can crushed tomatoes
• 1 tablespoon oil
• 1 onion, chipped
• 1 clove garlic, minced
• Italian herbs
• salt and pepper
• splash lemon juice
• dash of Tabasco or cayenne pepper

Directions:

For the mozzarella cheese sauce:

1. Put it all in a food processor or blender, and process untill totally smooth.
2. Put in a saucepan and cook over medium heat, stirring constantly until smooth and thick.

To make the tomato sauce:

1. Heat the oil in a small sauce pan.
2. Add the onions and sauce until glassy.
3. Add the garlic and further cook for 1 minute.
4. Add the canned tomatoes, and the herbs.
5. Add the salt and season to taste with Italian herbs.
6. Turn the heat to low.

For the grilled eggplant:

1. Heat a grill pan over high heat.
2. Thinly slice the eggplant, a minimum.
3. Season with the Cajun Seasonings.
4. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through.
5. Top each slice of cooked eggplant with a dollop of “cheese” and some minced chives and basil then roll up.
6. The eggplant roll ups should have a few greens sticking out of both ends.
7. Serve the rollups with the tomato sauce on top.

Notes:

The recipe for the vegan mozzarella was found at recipezaar.com.