Forks Over Knives Cookbook, which comes out today." name="description" /> Recipe Club: Vegan Eggplant Rollatini
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Vegan Spring Rolls
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Eggplant Rollatini
For this week's Recipe Club, we're excited to share an exclusive recipe from the new Forks Over Knives Cookbook, which comes out today. Chef Del Sroufe creates a delicious Italian-inspired dish: baked eggplant rolls filled with spinach, millet, and fresh basil, all topped with tomatoes. With dessert recipes by Isa Chandra Moskowitz and more than 300 recipes total, we think the FOK Cookbook will be just as influential as the award-winning documentary.
Serves 4
What You Need:
For the tomato sauce:
1/2 medium onion, finely diced
3 garlic cloves, minced
3 tablespoons minced basil
1 tablespoon minced oregano
1/2 of 1 28-ounce can diced tomatoes, puréed
Salt to taste

For the eggplant rollatini:
2 large eggplants, cut lengthwise into ½-inch slices
7 garlic cloves, minced, divided
2 tablespoons soy sauce
1/4 cup vegetable stock
3 cups water
1 cup millet
Salt to taste
1 medium yellow onion, finely diced
1 celery stalk, finely diced
1 carrot, grated
6 cups packed spinach
1/2 cup minced basil
1/4 cup nutritional yeast, optional
Freshly ground black pepper to taste
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What You Do:

1. For the tomato sauce, in a large saucepan over medium heat, sauté onions for 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking to the pan. Add garlic, basil, and oregano and cook for another 3 minutes. Add tomatoes and salt and cook, covered, over medium-low heat for 25 minutes.

2. For the rollatini, preheat oven to 350 degrees. In a small bowl with a fork, mash 3 garlic cloves with soy sauce. Combine garlic mixture with vegetable stock to make a marinade.

3. Place the eggplant slices onto a baking sheet and brush with some of marinade. Bake for 10 minutes. Turn slices over, brush with more of the marinade, and bake another for 10 to 15 minutes, or until eggplant is tender. Remove eggplant from oven and set aside.

4. Bring 3 cups of water to a boil and add millet and salt. Bring to a boil, then reduce the heat to medium and cook, covered, for 20 minutes.

5. In a large saucepan over medium heat, sauté onion, celery, and carrot for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep vegetables from sticking. Add remaining 4 garlic cloves and cook for 3 minutes. Add spinach, basil, nutritional yeast, and black pepper. Cook until spinach is wilted, about 5 minutes.

6. In bottom of a 9x13-inch baking dish, add 1 cup tomato sauce. Divide millet mixture between baked eggplant slices, and roll each slice over millet mixture. Place eggplant rolls, seam side down, in prepared pan. Cover with remaining tomato sauce and bake, covered, for 15 minutes. Serve warm.

Photo: Cara Howe
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