Grilled Eggplant Involtini with Vegan Pesto

Ingredients

• 2 medium Eggplant
• about 680 g Crushed Tomatoes
• 2 cups Fresh Basil
• 1/4 cup Pine Nuts
• 2 cloves Garlic
• 2 tbsp Nutritional Yeast
• 1/2 cup Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 2 medium eggplants lengthwise into thin slices. Brush each slice with 1/2 cup olive oil, then season with 1 tsp salt and 1/2 tsp black pepper. Place the eggplant slices on a grill over medium heat. Grill for 3-4 minutes per side, until tender and slightly charred.
3. 3While the eggplant is grilling, prepare the vegan pesto. Combine 2 cups fresh basil, 1/4 cup pine nuts, 2 cloves garlic, and 2 tbsp nutritional yeast in a food processor. With the food processor running, slowly drizzle in the remaining 1/2 cup olive oil until the mixture is smooth. If needed, add a tablespoon of water at a time until you reach your desired pesto consistency. Season the pesto with salt and pepper to taste.
4. 4Spread a thin layer of the about 680 g crushed tomatoes in the bottom of a baking dish.
5. 5Take a spoonful of the prepared vegan pesto and spread it onto each grilled eggplant slice. Carefully roll up each eggplant slice, starting from one end, and place them seam-side down in the baking dish on top of the crushed tomatoes.
6. 6Pour the remaining about 680 g crushed tomatoes evenly over the rolled eggplant slices in the baking dish.
7. 7Bake in the preheated oven at 190°C for 20-25 minutes, or until the eggplant is heated through and the sauce is bubbling.

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