by HaikuTofu
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1 large eggplant Ask a question about this ingredient
Salt Ask a question about this ingredient
3/4 cups any white vegan cheese, shredded Ask a question about this ingredient
1/3 cup red onion, sliced thinly Ask a question about this ingredient
1 1/2 cup baby spinach, chopped Ask a question about this ingredient
10-15 kalamata olives, chopped Ask a question about this ingredient
6 marinated artichoke hearts, chopped Ask a question about this ingredient
6 oil-packed sun-dried tomatoes, chopped Ask a question about this ingredient
Olive Oil Mister, if you have one Ask a question about this ingredient
Slice the eggplant lengthwise into 10 steaks. Throw away the first and last slices as they will have too much skin to be tender.
Ask a question about this stepSalt the eggplant steaks and let them sit for 20 minutes. Rinse, then pat dry with a towel.
Ask a question about this stepLay the eggplant on a foil-lined baking sheet, mist with olive oil, and broil for 8-10 minutes, flipping halfway through cooking time. The eggplant should be tender and slightly browned.
Ask a question about this stepTake an eggplant steak and layer 2/3 of it with spinach, onion, cheese, olives, artichoke, and sun-dried tomato. Roll it up (starting at the stuffed end and rolling towards the 1/3 without filling) and place it seam-side down on the baking sheet. Repeat with the other steaks.
Ask a question about this stepBroil for another 5-10 minutes. Serve drizzled with a bit of olive oil.
Ask a question about this step
Merrill is a co-founder of food52.
