Simple Vegan dinner for two



Eggplant rollups

Serves 2

Ingredients

2 firm eggplants ( cut in thin slices lengthwise)

2 zucchini ( cut in thin slices lengthwise)

4 cups of baby spinach

1 cup of sliced button or white mushrooms

1/2 cup of Extra Virgin olive oil ( to use for roasting eggplant, zucchini and shallot)

4Tablespoons of Kosher salt

4 cups of water or vegetable stock ( for spinach )

1 cup of water or vegetable stock ( for mushrooms)

Instructions

Preheat oven 425F

Line two baking sheet pans with parchment paper

Place eggplant slices on baking sheet pan

on another sheet pan place zucchini slices on baking sheet


Brush both sides of eggplant and zucchini with olive oil and sprinkle with salt and pepper on both sides

Place sheet pans with eggplant and zucchini in oven

Bake in oven for 10-15 minutes until playable

Set aside

While eggplant and zucchini are roasting

Steam or microwave 4 cups of spinach

Microwave instructions

in a microwave

place 4 cups of baby spinach and 4 cups of water or stock in microwave safe bowl

Microwave for 2 minutes or until spinach has wilted


On stove top

Take a sauce pan with 2 cups of water and insert steamer add 4 cups of spinach and steam until spinach is wilted.

Once spinach has wilted strain spinach and set aside

Take a saucepan add 1 cup of vegetable stock or water bring to boil then add 1 cup of sliced mushroom.

Turn heat down to a simmer for 5-8 minutes until mushrooms are softened.

Strain mushrooms and keep liquid and reduce by half.

Set mushroom reduction aside

Mix spinach and mushroom in a bowl


Assemble

Take slice of baked eggplant place on a surface

Place a slice of baked zucchini on top of baked eggplant slice

Take a tablespoon mixture and place in the middle of the zucchini eggplant stack.

Proceed to roll up the eggplant zucchini slice from bottom to top

Place rollups back into 425 degree oven for 5 minutes


Heat up mushroom reduction


Time to plate

Place 4 rollups on plate and spoon a few spoonfuls of the mushroom reduction over the rollups.

Sprinkle kosher salt and some fresh cracked pepper over the top and serve warm.




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