This recipe is an adaption of the Forks Over Knives vegan version of the recipe. In addition to the cheese, I added mushrooms and kale to my recipe. I like eggplant, but never really know what to do with it. This recipe is a great way to feature eggplant. You can easily add any type of ground meat to the stuffing to make a meat-lovers version of this dish.
2 Large Eggplants, sliced lengthwise ~1/2 in. thick
4 TBSP Low Sodium Soy Sauce, divided
1 Cup Uncooked Millet Grain, cooked to package instructions
1 Small Yellow Onion, finely chopped
1 Celery Stalk, finely diced
1 Medium Carrot, grated
8 oz Baby Portabella Mushrooms, finely chopped
3 Garlic Cloves, minced
4 Generous Handfuls of Kale, chopped (only the leafy parts, don’t include the stalks)
8 oz Gruyere Cheese, grated
2 Cups + 1/2 Cup Tomato Sauce
Crushed Red Pepper, optional
1. Preheat your oven to 350°F. Using a slicer, slice the eggplant into 1/2 inch thick slices. Mix 2 tbsp olive oil with 2 tbsp low sodium soy sauce in a bowl. Lightly brush each side of the eggplant slices with the olive oil and soy sauce mix. Place eggplant slices on a baking pan (I lightly sprayed the pan with olive oil because I was paranoid about them sticking to the foil.). Bake the eggplant slices for 10 minutes. Remove and let them cool.
2. Cook the millet to package instructions and set aside to cool
3. Meanwhile, finely dice the onion, celery, and mushrooms and grate the carrot. Saute the onion, celery, mushrooms, and carrot with some olive oil over medium-high heat for about 5-7 minutes. Add the minced garlic and the remaining 2 Tbsp low sodium soy sauce to the vegetables. Saute for another 2-3 minutes. Remove from the heat.
4. Cut the leafy part of the kale off the stalks and blanch the leafy part for a few seconds. Strain the kale. Add the millet and the blanched kale to the sauteed vegetables. Grate the cheese and add it to the stuffing along with a 1/2 cup of tomato sauce. Mix all the stuffing ingredients until well blended.
5. To assemble the rolls, begin with laying out an eggplant slice. Spoon about 2 tbsp of the stuffing on the widest part of the eggplant slice and roll the slice from one end as pictured below. Arrange the rolls tightly next to each other in a baking dish seam side down.
6. Pour the remaining 2 cups of tomato sauce over the eggplant rolls as pictured below. Bake at 350°F for about 40 minutes before serving.