Grilled Eggplant Involtini with Vegan Pesto

Ingredients

• 2 medium Eggplant
• 24 oz 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

Instructions

1. 1Preheat your oven to 375°F (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 24 oz 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 24 oz crushed tomatoes evenly over the rolled eggplant slices in the baking dish.
7. 7Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the eggplant is heated through and the sauce is bubbling.

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