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Photo of Eggplant braciole with cauliflower rice by WW

Eggplant braciole with cauliflower rice

0
Points®
Total Time
1 hr
Prep
35 min
Cook
25 min
Serves
4
Difficulty
Easy
Flavorful and satisfying, this vegetable spin on classic Italian braciole—stuffed rolls of thinly sliced beef or pork—relies on eggplant instead of meat, making it perfect for your meatless Monday or the vegetarians in your life. The key to success here is to be sure to cut the eggplant slices very thinly so that they are pliable for easy rolling around the creamy cauliflower rice. A mandoline is your friend here. This recipe is inspired by a recipe in VEDGE cookbook by Richard Landau & Kate Jacoby.

Ingredients

Eggplant

1½ pound(s), about 1 large eggplant

Olive oil cooking spray

8 spray(s)

Balsamic vinegar

1½ Tbsp

Kosher salt

1¾ tsp, divided

Cauliflower

1 head(s), small, roughly chopped

Black pepper

1 tsp, freshly ground, divided

Fresh basil

1 cup(s), firmly packed

Baby spinach

1 cup(s), firmly packed

Vegetable broth

¼ cup(s), high quality store bought (or water)

Garlic

1 large clove(s), minced

Capers

1 Tbsp, drained

Fresh lemon juice

1 Tbsp

Instructions

  1. Preheat oven to 400ºF.
  2. Cut off and discard ends of eggplant. Using a sharp knife or mandoline, carefully slice eggplant lengthwise into 1/4-inch-thick slices (you will end up with about 12 pieces).
  3. Coat 2 baking sheets with cooking spray and divide eggplant slices between them in single layers; coat each slice of eggplant with cooking spray. Place vinegar in a small bowl. Use a brush to coat surface of each slice with vinegar; sprinkle each slice with a tiny pinch salt (1/4 tsp total). Roast eggplant until just softened, about 5 minutes. Remove from oven and consolidate eggplant on one baking sheet; set aside to cool. Wipe other baking sheet clean; set aside.
  4. Meanwhile, place cauliflower in bowl of a food processor; pulse until finely chopped and resembling rice (should yield about 4 cups). Place cauliflower rice on reserved baking sheet; spread into an even layer. Coat cauliflower with cooking spray; sprinkle with 1/2 tsp each salt and pepper. Roast until cauliflower is just barely browned around edges and is nice and dry, about 15 minutes; set aside to cool.
  5. Rinse food processor; add basil and spinach, pulse until finely chopped. Add broth, garlic, capers, lemon juice and remaining 1/2 tsp each salt and pepper; puree until smooth and set aside.
  6. To make braciole, place eggplant slices, vinegar side up, on a work surface; evenly divide cauliflower among slices, piling it towards one short end (each eggplant slice gets about 2 Tbsp cauliflower). Beginning with a short side of each eggplant slice, roll slices around cauliflower to form small bundles. Carefully place eggplant, seam sides down, back on a baking sheet in a tight row; pour basil mixture evenly over top. Roast until eggplant braciole and sauce are nice and warm, about 5 minutes. Serve immediately.
  7. Serving size: 3 braciole

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