Vegetarian Eggplant Roulade with Spicy Tomato-Saffron-Ceci Bean Ragout
Serves about 6
For the Eggplant:
2 each Medium Eggplant
1/2 cup EVOO
Salt & Pepper
Slice Eggplant lengthwise into 12-14 even slices. Brush with EVOO and season with S&P. Lay
into sheet tray and roast in 350 oven for 10-12 minutes. Allow to cool.
For the Stuffing:
2 cups Red Quinoa (Cooked)
2 cups Spinach
1 cup Ricotta (part skim)
1 cup Asparagus (diced)
1 cup Crimini Mushrooms (sliced)
1 cup Roasted Red Peppers (diced)
1 cup Sweet Onion
1 tsp Minced Garlic
1 tsp Crushed Red Pepper Flakes
EVOO
Heat a large Saute pan over medium heat. Add EVOO and all ingredients except ricotta and
quinoa. Cook veggies for 2 minutes. Place warm vegetables in a bowl and add ricotta and
quinoa. Season to taste and allow to cool.
For the Ragout:
3 cups San Marzano Tomato
1 cup Ceci Beans
2 Tbsp Minced Garlic
1 cup Diced Onion
1/2 cup Diced Celery
1/2 cup Diced Carrot
1/2 cup Diced Jalapeno Pepper
2 Tbsp Balsamic Vinegar
1 tsp Saffron threads
1 Tbsp Crushed Red Pepper Flakes
EVOO
In a medium saucepan heat EVOO. Add onion, carrot, celery and garlic. Sweat for 2-3
minutes. Add remaining ingredients, season to taste and simmer for 1 hour.
To assemble:
Divide stuffing evenly between roasted eggplant slices. Roll into roulades. Lay in a deep
baking dish. Cover with Ragout and bake until heated through. Top with Arugula tossed in
simple balsamic vinaigrette.
