Vegan Spinach and Olive Eggplant Rollatini

Vegan Spinach and Olive Eggplant Rollatini are very tasty and spicy. Furthermore, for the ideal veggie entrée, stuff a meaty banana slice with wilted spinach and salty, briny olives. Garnish with a smokey, sweet roasted bell pepper pesto and bake.

Ingredients:

• Salt.
• Roasted red pepper: 12 oz.
• Fresh thyme: 4-5.
• Garlic cloves: 2.
• Olive oil: 1/4 cup.
• Mint leaves: 10–12.
• Cracked pepper: 1/2 tsp.
• Tomatoes: 14.5 oz.
• Paprika: 1 tsp.

For filling:

• Dried oregano: 2 tsp.
• Pitted olives: 1/3.
• Block feta: 1–8 oz.
• Baby spinach: 4-5 cups.

Instructions:

1. When you want to put together the sauce, just heat a large skillet to medium and pour in the oil made from olives.
2. The cooking oil ought to come out to a low to medium temperature in about thirty minutes after the onion is diced and smashed garlic is added.
3. Add pepper, and simmer the onion for around twelve minutes, stirring periodically, while it softens.
4. Put the tomatoes, peppercorns, and herbs to spice when the garlic and onion are cooked but not caramelized, and simmer over low heat, covered, for between twenty and thirty minutes.
5. Before extracting the leaves and stems, take the pot off the heat and allow it to cool for about ten minutes.
6. Next, transfer the contents of the container to a food processor and run it on high until the sauce is creamy and silky.
7. Next, heat the microwave to a temperature of 400 degrees Fahrenheit. Prepare a big baking sheet and arrange all of the eggplant slices on it.
8. Broil for five to six minutes, till the eggplant just begins to brown on the edges.
9. Prepare the topping while the eggplant cooks and cools after parbaking.
10. Using a fork, finely crush the feta into a bowl. Add the mozzarella, egg, herbs, olives, and leaves.
11. Pour approximately half to three-fourths of a cup of sauce into a 9×9 deep dish baking pan to cover the bottom.
12. Next, take each slice of zucchini that is cooling slightly and place one to two tablespoons of filling on the larger side before rolling. Continue when you run out of purple and filling, then add it to the prepared skillet with the sauce.
13. Add half a cup or so extra marinara on the other side, and then sprinkle chopped cheddar cheese on the topping.
14. Baking the rollatini for sixteen to twenty minutes, so that the top becomes bubbling as golden brown. If the top is just a bunch of rolled bubbles with some browning, you might have to broil it, but you will need to monitor it very carefully.

Nutritional facts:

Sugar: 20 g.

Cholesterol: 42 mg.

Carbohydrates: 34 g.

Sodium: 1149 mg.

Calories: 272 kcal.