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Chef Susan Ytterberg- Vegan Eggplant Rotini

Posted on January 23, 2018 at 6:00 PM

Chef Susan Ytterberg- Vegan Eggplant Rotini

I often create my own recipes by putting together flavors and ingredients that I think are congruent or go together!  I am looking for flavors that complement and textures that satisy and also are filling.  Some vegan dishes start to look and taste the same so I constantly try to create recipes that are unique and delicious. I created this in the past month when I was cooking for one of my private clients and it has quickly gone to the top of their list as a favorite!  Although more labor intensive than some recipes, each step is easy -just time consuming.  Don't stop, it is worth it!  If your vegan is a purist and can't eat goat cheese, substitute a vegan mozzarella cheese.I know "rotini" is a word used for corkscrew shaped pasta but I think the term is fun and this dish deserves a super fun name to applaud it's rolls & deliciousness.

Preheat oven to 400 degrees


1 large eggplant- cut vertically into 1/4 thick strips.  Lay flat on non stick baking pan sprayed with non-stick olive oil and back 15 minutes until pliable- not smooshy!

Pesto: 1 small container basil, 1/4 cup pine nuts, 1 tbsp olive oil, salt and pepper- run this mixture through a mini prep or food processor. 

Rice & Bean Mash: 1 cup cooked brown rice, 1 can white cannellini beans- mash beans and mix with rice. Salt and Pepper to taste.

Vegan soft Cheese- 1/4 cup or Softened Goat Cheese

1. Take one strip of eggplant and place on mat.  Spread with a thin layer of your pesto over entire surface area.  Do with remaining eggplant slices.

2. Top each with the rice & bean mash- a very thin layer over surface of eggplant.  Then drop of few dollops of vegan or goat cheese over the lenth of the eggplant strip.

3.  Roll so one end of eggplant overlaps other end or closely meets. Secure the best you can with a tooth pick.  Pick up all your rottinis and place on baking sheet sprayed very well with non-stick olive oil spray.

4.  Bake in oven for 20 minutes.

5.  Remove, plate and gently remove tooth pick and serve 3 per serving with basil leaf garnish.

This is ridiculously yum!

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