Vegan Grilled Eggplant Rollatini

Grilled slices of eggplant are filled with quinoa and white beans then rolled into these light, tasty vegan rollatini perfect for summer.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 325 Calories

Ingredients

• 12 leaves fresh basil
• 1 pinch garlic powder, or to taste
• 1 tablespoon olive oil, or more to taste
• 2 (15 ounce) cans white beans, drained
• 1 pinch smoked salt, or to taste
• 3 cups cooked quinoa
• 1 ½ pounds eggplant, cut into 1/8-inch thick slices
• 1 bunch watercress, chopped

Recipe Instructions

Step 1

Preheat grill for medium heat.

Step 2

Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.

Step 3

Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.

Step 4

Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.

Step 5

Top each eggplant parcel with a basil leaf. Divide watercress among parcels.