Fody's Eggplant Rollatini with Vegan Bolognese

low-fodmap-desserts-gingerbread-loaf

Prep Time: 20 minutes

Cooking Time: 40 minutes

Makes 4-6 servings

Description of Fody's Eggplant Rollatini with Vegan Bolognese

Eggplant Rollatini is a simple yet delicious meal perfect for the whole family! This classic Italian dish gets a vegan friendly makeover, featuring a creamy tofu basil ricotta center and is drenched in FodyFoods hearty Vegan Bolognese sauce. Serve over top of your favorite pasta or as the main course with a side salad.
Note that not all vegan cheese are low FODMAP friendly, so ensure the brand you are choosing is not filled with high FODMAP ingredients.

Fody's Eggplant Rollatini with Vegan Bolognese Ingredients:

        Directions for Fody's Eggplant Rollatini with Vegan Bolognese

        Pre-heat oven to 400F and grease a casserole dish with olive oil or pan spray.

        Cut the stem off of the eggplant, then slice lengthwise into ¼” slices.

        Line your surface with a clean kitchen towel and place eggplant slices onto the towel. Sprinkle one side with salt, flip over and sprinkle with salt again. This is called “sweating” and is a necessary step in order for the eggplant to soften + roll up.

        Once all eggplant slices are salted, leave to sweat for 10 minutes before drying off with the clean kitchen towel + adding to a parchment lined baking sheet.

        Bake eggplant slices for 10 minutes just enough to soften them + allow to cool while you prepare the vegan ricotta.

        Make the vegan ricotta cheese by adding all ingredients to a food processor and pulsing until smooth.

        Cover the bottom of a casserole dish with ½ cup Fody Foods Vegan Bolognese sauce. When eggplant slices are cool to the touch, spoon 2 tbsp of ricotta on to each slice, roll up, and place in baking dish. Repeat the process for all remaining eggplant slices.

        Top eggplant rollups with remaining Fody Foods Vegan Bolognese sauce + vegan mozzarella cheese.

        Cover the casserole dish with a lid or tin foil + bake for 20 minutes, then uncover and bake another 20 minutes.

        Serve with fresh basil as garnish.


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind.

        At Pretty Delicious Life, you will find delicious, healthy, gut friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!

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