Simple Vegan dinner for two
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)
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
While eggplant and zucchini are roasting
Steam or microwave 4 cups of spinach
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
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.