Page 65 - BTC Debunking the diet

1 teaspoon black pepper

1 cup grated parmesan (for strict vegans, mix yeast flakes with pine nuts,
garlic powder, sea salt and a little lemon zest – or try any other combo with
yeast flakes)

Salt (use Himalayan pink salt as an alternative – it can still spike your blood
pressure, but it’s a healthier option than normal iodated table salt)

Directions

o
Pre-heat oven to 180 C
Soak aubergine slices in water for 30 minutes, then remove and let them dry

st
st
Blend tomatoes, sugar (honey), the 1 tablespoon of olive oil, the 1
teaspoon of garlic, salt, basil, rosemary and pepper

Arrange aubergine slices in a single layer on a baking tray and grill in oven
until softened (3-5 minutes), and then remove

nd
nd
In a pan heat up the 2 tablespoon of olive oil and add the 2 teaspoon of
garlic
Add mushrooms and spinach, sauté until spinach is softened and remove
from heat

Mix Ricotta (or substitutes), egg yolk (or substitutes), mushroom and spinach
together for the filling

Place 1-2 tablespoons of filling in the centre of each aubergine slice and roll
to form a tube

Cover filled aubergine rolls with the tomato mixture

65

This booklet © 2019, Rob Rodell, all rights reserved.