VEGAN EGGPLANT RAVIOLI
Recipe by John Scardina
Photo Credit: Bonnie Plants
Magazine: Issue #41
If you're craving Italian but you don't want the carbs, dairy, gluten... you get the idea; this recipe is the perfect bite that will satisfy even the pickiest eater...
Eggplant Ravioli
1 Large Eggplant
Cheese Stuffing (optional) or vegan substitute
8 Tbsp. Fresh Basil, chopped
1 Cup Fresh Parmesan Cheese, grated
1 Cup Ricotta Cheese, part skim
1 Clove of Garlic
1 Ounce Lemon Zest, grated
¼ Cup Fresh Parsley, chopped
Vegetable Stuffing (vegan substitute)
2 Medium Portabella Mushroom, diced
1 Ounce Olive Oil
¼ Cup Fresh Onion, diced
¼ Cup Fresh Parsley, chopped
1 Medium Red Bell Pepper, thinly sliced
1 tsp. Dried Oregano
1 Dash of Black Pepper
6 Italian Plum Tomatoes
Preparation
Drop tomatoes into boiling water and boil for 30 seconds. Remove peel, seed, and cut into quarters.
In a blender add tomatoes olive oil and a bit of black pepper. Puree until smooth, add to bowls and add a pinch of salt and torn pieces of basil.
Cut 2" strips from opposite side of the eggplant just removing the skin.
Using a knife or mandolin slice eggplant into 1/8" slices lengthwise. Season both sides of eggplant with sea salt.
In a large nonstick heated pan cook eggplant slices in a single layer until slightly browned on both sides. Transfer to a plate.
Cheese filling:
In a bowl combine Ricotta and parmesan cheese, lemon zest and a pinch of sea salt and pepper. In a small pan warm 1 teaspoon of olive oil and oregano until fragrant. Turn off heat and combine cheese mixture into pan with oil and oregano.
Vegetable filling:
In a heated pan add mushrooms, onions, peppers, chopped parsley, garlic, oregano, and a pinch of sea salt and black pepper. Healthy sauté this mixture with just a bit of water until vegetables are tender.
To make ravioli:
Using 1 tablespoon of either cheese or vegetable mixtures.
Spoon into cooked eggplant slices, roll them up and pinch the sides closed. Repeat this until all ravioli's are completed.
In a skillet lightly oiled cook in batches all raviolis until nicely browned on both side.
Place the raviolis on top of tomato soup in bowls and garnish with more basil and mint. Please enjoy this wonderful meal. Makes 4 servings, 399 calories per serving. Well under 200 calories with vegetable stuffing.
