Name: Eggplant Involtini with Grilled Ratatouille
Yield: 6
Ingredients: 2 c. raw cashews -; 1 tsp. nutritional yeast -; 1/2 c. water -; 1/4 c. pitted Kalamata olives -; Salt -; Freshly ground pepper -; 2 eggplants -; Extra-virgin olive oil -; 1 lb. tomatoes -; 2 medium red onions -; 4 Italian frying peppers -; 1 eggplant -; 2 small zucchini -; 2 tbsp. extra-virgin olive oil -; Salt -; Freshly ground pepper -; 2 clove garlic -; 1 bay leaf -; 1 tsp. chopped thyme -; 1 tsp. dried oregano -; 1/2 c. dry white wine -; 1/2 c. water -; 1/2 c. shredded basil -; Harissa -

Eggplant Involtini with Grilled Ratatouille

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Ingredients for - Eggplant Involtini with Grilled Ratatouille

1. 2 c. raw cashews -

2. 1 tsp. nutritional yeast -

3. 1/2 c. water -

4. 1/4 c. pitted Kalamata olives -

5. Salt -

6. Freshly ground pepper -

7. 2 eggplants -

8. Extra-virgin olive oil -

9. 1 lb. tomatoes -

10. 2 medium red onions -

11. 4 Italian frying peppers -

12. 1 eggplant -

13. 2 small zucchini -

14. 2 tbsp. extra-virgin olive oil -

15. Salt -

16. Freshly ground pepper -

17. 2 clove garlic -

18. 1 bay leaf -

19. 1 tsp. chopped thyme -

20. 1 tsp. dried oregano -

21. 1/2 c. dry white wine -

22. 1/2 c. water -

23. 1/2 c. shredded basil -

24. Harissa -

How to cook deliciously - Eggplant Involtini with Grilled Ratatouille

1. Stage

In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste. Transfer the paste to a bowl, stir in the olives and season with salt and pepper.

2. Stage

Light a grill. Brush the eggplant slices (there should be about 24) with olive oil and grill over moderately high heat, turning once, until tender and lightly charred, 2 to 3 minutes. Arrange the eggplant on a work surface and season with salt and pepper. Spoon 1 tablespoon of the cashew filling onto one end of each eggplant slice. Roll into tight cylinders. Cover with plastic wrap.

3. Stage

Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables in batches until tender and lightly charred, about 3 minutes for the tomatoes and 6 minutes for the onions, peppers, eggplant, and zucchini. Transfer the grilled tomatoes to a blender and puree until smooth.

4. Stage

Peel, seed, and dice the peppers and chop the onions. Add them to a large deep skillet along with the 2 tablespoons of oil and the garlic, bay leaf, thyme, and oregano. Cook over moderately high heat until tender, 5 minutes. Add the wine and boil until evaporated, 2 minutes. Add the tomato puree and water, season with salt and pepper, and simmer until the sauce is slightly reduced, 15 minutes. Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet. Simmer 10 minutes longer. Discard the bay leaf and stir in the basil.

5. Stage

Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.