Aubergine involtini with vegan ricotta

Aubergine involtini with vegan ricotta is a dairy-free version of this Italian classic. It makes a delicious, vegan and gluten-free appetizer or a side.

TOMATO SAUCE:
1.5 kg / 3.3 lb ripe tomatoes, peeled and diced
2 tbsp / 30 ml olive oil
4 garlic cloves, finely diced
1-2 tsp brown sugar
¾ tsp sea salt, more to taste
pepper, to taste
large sprig of basil
½ tsp hot chilli powder or flakes (optional)

REMAINING INGREDIENTS:
3 large and long aubergines (about 700 g / 1.5 lb)
1 portion vegan ricotta, homemade or shop-bought
1½ tbsp pine nuts
1½ tbsp coarse breadcrumbs
fresh basil, to garnish
olive oil

View the full recipe at Lazy Cat Kitchen →