Aubergine Cannelloni with Pine Nut Romesco Sauce

Ingredients for Aubergine Cannelloni with Pine Nut Romesco Sauce

• 2 large aubergines, peeled and sliced lengthwise 1/2-inch thick

• 2–3 tablespoons water

• 2 medium red peppers, seeded and coarsely chopped

• 1 medium onion, coarsely chopped

• 130g chopped carrots

• 70g chopped celery

• 4 cloves garlic

• 230g baby spinach

• No-salt seasoning blend, adjusted to taste, or 1 tablespoon Dr. Fuhrman’s VegiZest

• 190g cooked quinoa, Kamut, barley, spelt, or brown rice

• 475ml no-salt-added or low-sodium pasta sauce

• 90g nondairy, mozzarella-type cheese, shredded

• 60g onion, chopped

• 2 cloves garlic, chopped

• 1/2 tomato, chopped

• 1 teaspoon ancho chilli powder

• 120ml roasted red peppers

• 2 tablespoons water

• 2 tablespoons pine nuts 2 tablespoons nutritional yeast

Preheat the oven to 177°C. Lightly oil a nonstick baking pan. Arrange aubergine in a single layer in the pan. Bake about 20 minutes or until aubergine is flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.

Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 60ml the pasta sauce in a baking pan. Put some of the vegetable mixture on each aubergine slice, roll up, and place in the pan. Pour remaining sauce over the aubergine rolls. Bake for 20 minutes, until heated through.

To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chilli powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve aubergine with a drizzle of romesco sauce.

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